In a large skillet, cook the chopped bacon over medium heat until crisp. Remove bacon and set aside, reserving the bacon grease in the skillet.
Add the diced onion to the bacon grease and sauté until translucent.
Stir in the diced potatoes, and cook for about 5 minutes, just enough to get them a little golden.
Season with salt, pepper, and paprika, then add water or chicken broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20 minutes.
In a small bowl, whisk together the flour and milk, and slowly stir this mixture into the skillet to thicken the broth.
Return the cooked bacon to the skillet, and allow the stew to simmer for an additional 5-10 minutes until thickened and heated through.
Garnish with chopped parsley before serving, if using.
Variations & Tips
For a vegetarian version, you can skip the bacon and use vegetable oil to sauté your onions, and vegetable broth as your liquid base. Adding a touch of cream instead of milk gives a richer taste and texture. For a bit of a spicy kick, a dash of cayenne pepper or diced jalapeños would do nicely stirred in with the potatoes.
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