Boil potatoes until tender, approximately 15-20 minutes. Drain. Fry onion in butter until just tender. Dissolve bouillon in the water you have heated to make the broth. Place potatoes and onions in blender. Add the broth and half and half so that you can puree until smooth. Add the pepper, bacon and parsley. Puree for 30 seconds or until smooth. Return to sauce pan. Heat to desired serving temperature but do not boil. Garnish with minced fresh parsley.