1/4 cup finely minced yellow onion
3 tbsp. butter (or true butter, NOT "spread")
3 cans chicken broth (or diluted chicken stock)
2 1/2 lb. white potatoes, cubed (about 3/8-inch)
3 slices crisp fried bacon, crumbled
1/2 pint half-and-half
1 quart milk
1/2 cup (about) instant mashed potatoes
salt, to taste

Melt butter in large pot over low heat. Add onions and saute until clear and limp. Add chicken broth and potatoes. Increase heat and boil until potatoes are tender (about 15 minutes).

Add crumbled bacon, half-and-half and milk. Increase heat, stirring constantly until very hot but NOT boiling. Reduce heat, slowly add instant mashed potatoes in small batches, stirring constantly until broth is about the thickness of heavy cream. Add salt in small quantities until to your taste. It changes from "too little salt" to "too much salt" VERY rapidly.

This soup does not reheat easily. Heat VERY slowly and DO NOT EVER BOIL!

Submitted by: Mike Thies