4 slices bacon
3/4 c. chopped onion
1 can cream of chicken soup
1/4 c. water
2-3 tbsp. vinegar
1/2 tsp. sugar
1/8 tsp. pepper
4 c. sliced and cooked potatoes
1 tbsp. dried parsley

In skillet, cook bacon until crisp, remove and crumble. Cook onions in drippings until tender. Blend in soup and water, vinegar, sugar and pepper. Add potatoes and parsley and bacon. Heat, stir occasionally. Yield: 4 cups.