Instructions

1. Place the potatoes in a medium saucepan and boil in chicken broth until soft. Once cooked, strain. Set aside 2 cups of liquid. Return the remainder of the liquid to the saucepan.  
2. Melt the butter in a skillet, add onions, and sauté on low heat for about 20 minutes, or until completely cooked and translucent.  Add the white wine.  Simmer for another 4 minutes.  
3. Place the cooked potatoes, cream cheese, sautéed onions with 1 1/2 cups of reserved liquid in a blender, or use an imersion hand blender.  Blend well.  
4.  Pour the soup into the saucepan, along with the remaining liquid, milk, salt and pepper and whisk until well mixed.  Simmer on low heat, stirring as needed.
5. Sauté the bacon until crispy.  Blot the excess oil off with a paper towel. Crumble bacon into bite-sized pieces.  Mix bacon with toasted walnuts and parsley to make the crumble.
6. Pour into individual soup bowls, garnish with toasted nut crumble and serve.