6 slices bacon (turkey bacon can be substituted)
1 cup chopped onion
4 cups peeled and cubed potatoes or Southern-style hash browns, thawed
2 cups water
1 tsp salt
2 (10 3/4 oz) cans condensed cream of mushroom soup
2 soup cans milk
1 1/2 cups shredded sharp cheddar cheese

In a large saucepan or Dutch oven, fry the bacon until crisp. Remove bacon from pan, crumble and set aside. Add onion to bacon fat and sauté until browned, about 5 minutes. Add potatoes and water. Cover pan with lid and cook for 15 minutes, until potatoes are tender. Stir in salt, soup and milk. Heat through, but do not boil. Ladle into bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon.

Makes 6 servings.