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

In a large saucepan, cook bacon until crisp; set bacon aside. Pour off all but 3 tablespoons of bacon drippings; 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 slices and parsley.