6 slices bacon
1 c. chopped onions
2 c. cubed potatoes
1 c. water
2 (10 1/2 oz.) cans condensed cream of chicken soup, undiluted
2 soup cans milk
1 tsp. salt
2 tbsp. snipped parsley

In saucepan, cook bacon until crisp; set bacon aside. Pour off all but 3 tablespoons drippings from saucepan; add onions; brown a bit. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in chicken soup, milk and salt; heat, but do not boil. To serve, garnish with crisp bacon crumbled on top sprinkled with parsley. Serves 4.