3 slices bacon (save 3 tbsp. fat)
1 tbsp. parsley flakes
1/2 c. chopped onion
2 cans cream of chicken soup
2 c. cubed potatoes
2 cans milk measured in soup cans
1 tsp. salt
1 c. water
Cracked pepper to taste

Saute lightly bacon and onion. In Dutch oven or large pan, add onion and bacon which has been crumbled with potatoes and water. Cook covered 15 minutes or until tender. Add remaining ingredients - heat thoroughly, do not boil for more than 5 minutes. (Can be frozen).