4 slices bacon
1 c. sliced green onions
1 can (10 1/2 oz.) chicken broth
2 c. water
1 (13 oz.) can evaporated milk or 2 c. heavy cream
1/2 c. (3 to 4 oz.) instant mashed potato granules
1/2 tsp. salt
1/4 tsp. pepper
1 can (4 oz.) Vienna sausages (optional)

Cut bacon in small pieces. Fry in large saucepan for soup until crisp. Add onions. Cook over low heat until onion is tender, stir occasionally. Add chicken broth and water. Bring to a boil. Remove from heat and gradually stir in instant potatoes, blending smoothly. Add salt and pepper, then stir in milk. Add Vienna sausages (sliced into thin rounds). Heat to serving temperature. Do not boil.

NOTE: 1 1/2 cups instant mashed potato flakes can be used in place of the granules. 2 chicken bouillon cubes and 3 1/4 cups water can be used in place of the canned chicken broth and water. Four frankfurters, sliced in thin rounds can be used in place of Vienna sausages. You may also add seafood, such as 1 can of minced clams, salad shrimp, crabmeat or other seafood of choice.