6 slices bacon, fried, crumbled, drained (save 3 tbsp. fat)
1 c. chopped onion
2 c. diced potatoes
1 c. water
2 cans cream of potato soup
2 cans milk
1 tsp. salt
2 tbsp. parsley

In 3 tablespoons fat in pan, brown onions, add potatoes and water. Cover, cook 15 minutes or until tender. Blend in soup, milk and salt. Heat, do not boil. Add bacon to soup and add parsley.