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

In large saucepan cook bacon until crisp. Reserve 2 tablespoons of drippings; drain and crumble bacon. Cook onions and reserved drippings until tender, but not brown. Add diced potatoes, chicken broth, water, salt and curry. Cover and cook 10 minutes or until potatoes are tender. Mash potatoes slightly. Stir in evaporated milk, parsley and bacon. (Heat through.) Makes 6 servings. More bacon is better.