8 pieces sliced bacon
1 cup chopped onion
4 cups cubed potatoes
2 cans condensed cans of Cream Of Chicken Soup
1 cup milk
1 cup of half and half
salt, to taste
ground black pepper, to taste
dried dill weed, to taste
1 tbsp. olive oil

In a large sauce pan, cook bacon until crisp. Remove bacon and set it aside. Drain fat and add 1 tablespoon of olive oil.

Brown onions in olive oil over medium heat. Add potatoes, and enough water to cover. Cover and cook until potatoes are tender (15-20 minutes).

Stir together soup, cream, and milk until smooth; add to potato mixture. Heat but don't boil. Add salt and pepper to taste; stir in dill weed (to taste). Crumble bacon, stir in just before serving soup, or sprinkle on top as a garnish.

Prep time: 10 minutes - Cook time: 40 minutes - Ready in: 50 minutes

6 servings