6 slices bacon, diced
1 c. chopped onions
2 c. cubed potatoes
1 c. water
2 cans cream of chicken soup
2 soup cans milk
2 tbsp. snipped parsley
1 tsp. salt

In large saucepan, brown bacon until crisp. Set bacon aside. Pour off all but 3 tablespoons bacon fat, saute onions and then add potatoes and water. Cook covered 15 minutes or until potatoes are done. Blend in soup, milk and salt. Heat but do not boil. Serve garnished with bacon and parsley.