8 bacon strips, diced
1 small onion, chopped
1 1/2 c. leftover mashed potatoes
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
2 c. milk
1/2 tsp. salt (optional)
1/8 tsp. pepper
2 tbsp. chopped, fresh parsley

In a 3-quart saucepan, cook bacon until crisp; remove to paper towels to drain. Sauté onion in the drippings until tender. Add the potatoes and soup and stir until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly. Stir in bacon, salt if desired, and pepper. Cook until heated through. Garnish with parsley.

Yield: 3 to 4 servings.