In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
Cover and simmer until veggies are tender (about 15-20 minutes).
Add 3 1/2 cups of milk heat until hot.
Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
Cook, stirring constantly until smooth and bubbly.
Sprinkle bacon bits over the top and serve.