3-5 lb. potatoes, pared & diced
1 med. onion, chopped
2 chicken bouillon cubes
8 slices bacon, very crisp
1 can cream of mushroom soup
1/2 gal. milk
Salt & pepper to taste

Boil potatoes, onion and bouillon cubes in just enough water to cover until potatoes are tender. Add mushroom soup and milk. Thicken with cornstarch. Crumble bacon and add to soup. Garnish with 2 tablespoons parsley.