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

In saucepan cook bacon until crisp; set 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 done. Blend in chicken soup, milk and salt. Heat but do not boil. To serve, garnish with crisp bacon slices and parsley. 4 servings.