Peel 6-8 potatoes and chop into 1” pieces. Place in large soup pan and cover with water. Chop 1/2 onion and add to potatoes. Boil until potatoes are tender. Drain. In your pan, melt 1/2 stick butter. Add 1/3 c. flour and stir to make rue over medium heat. Add 1 pint of cream. Put your potatoes and onions back in pan and add enough milk to cover. Add 1 tsp chicken bullion, 1 tsp parsley flakes and salt and pepper to taste. Simmer on low heat until thickened. Top with bacon bits, chopped green onions and grated cheese.