8 slices bacon
1 c. finely chopped onion
4 c. diced potatoes
2 cans cream of chicken soup
2 soup cans of milk
Salt & pepper

Fry bacon until crisp. Remove bacon and set aside. Brown onions in bacon fat. In 3 quart saucepan cook potatoes and onions with enough water to cover. Cook covered, until potatoes are tender (15 to 20 minutes). Combine soup and milk. Stir until smooth. Add to potato mixture. Heat but do not boil. Add salt and pepper to taste. Crumble bacon and stir into soup. Yield: 6 servings.