Saute the bacon in a saucepan until crispy. Remove with a slotted spoon and set aside.
Add the onion to the bacon drippings and fry until soft.
Add the water, fish, potatoes and bacon and simmer.
Stir the 2 tablespoons flour into the cold milk until smooth. Pour in a thin stream into the simmering soup, stirring constantly. Add salt and pepper to taste and the bay leaves. Simmer 10 minutes until potatoes are tender.
Add the cream cheese and simmer 2-3 minutes until cheese has melted. Serve, sprinkled with fresh dill.