3 slices bacon
2 c. sliced onions
2 lg. potatoes, peeled and diced
1 (13 3/4 oz.) can chicken broth
1/2 c. water
1 tsp. salt
1/4 tsp. curry powder
1 (14 1/2 oz.) can evaporated milk
2 tbsp. snipped parsley

In large saucepan, cook bacon until crisp. Reserve 2 tablespoons of drippings; drain and crumble bacon. Cook onion in reserved drippings until tender but not brown. Add potatoes, chicken broth, water, salt and curry powder. Cover and simmer 10 minutes until potatoes are tender. Mash potatoes slightly. Stir in milk, parsley, and bacon. Heat through.

Excellent with roast beef sandwiches.