4 slices bacon
3/4 c. chopped onion
1 can cup of chicken (or celery) soup
1/4 c. water
2 to 3 tbsp. vinegar
1/2 tsp. sugar
1/8 tsp. pepper
4 c. sliced cooked potatoes
1/4 c. chopped parsley

Cook bacon until crispy. Remove from skillet. Drain and crumble. Cook onion in bacon drippings until tender. Blend in soup, water, vinegar, sugar and pepper. Heat; stir now and then. Add potatoes, parsley and bacon. Simmer 5 minutes. Serve hot.