Chop bacon into small pieces and fry over medium-low heat until crispy. Save 1 tbsp fat. Add onions and cook until translucent, stirring to prevent browning. Add sliced potatoes and stir in with other ingredients.
Pour in water and add chicken broth. Cook uncovered for 15 to 20 minutes or until potatoes are cooked. Season with salt and pepper to taste.
Serve with fresh whole wheat bread or cheese scones.