6 slices bacon, cut in 1 inch pieces
2/3 c. onion, chopped (frozen or chives)
2 med. potatoes, peeled and diced
1 c. water
3/4 tsp. salt
2 (10 1/2 oz.) cans cream of chicken soup
2 1/2 c. milk
2 tbsp. chopped parsley

In a large saucepan, fry bacon until crisp. Remove from pan and set aside. Pour off all but three tablespoons of fat. Add onions and cook slightly, add potatoes, water and salt. Cover and cook for 10 minutes or until potatoes are tender. Mash slightly if desired. Blend in undiluted soup and milk. Heat, but do not bring to a boil. Makes 4 to 6 servings.