2 slices bacon
1/2 c. chopped onion
1 can (10 1/2 oz.) condensed cream of mushroom soup
Dash of pepper
1/3 c. milk
5 c. cubed, cooked potatoes

In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tbsp. drippings. Cook onion in drippings until tender. Stir in soup and pepper; gradually blend in milk. Add potatoes. Heat; stir now and then. 6 to 8 servings.