In 6 to 8 quart pot, brown bacon and onion. Add potatoes, carrot and enough water to cover. Bring to boil. Add chicken broth and boil until potatoes are tender. Add milk and return to simmer. Blend cornstarch with water and add to soup. Stir in parsley, salt and pepper. Mixture will thicken in 3 to 5 minutes. Remove from heat and serve.