6 slices bacon
1 c. chopped onions
2 c. cubed potatoes
1 c. water
2 cans cream of chicken soup
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 dripping 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 slices and parsley. Makes 4 servings.