8 slices bacon
2 med. potatoes
1 can cream of mushroom soup
Salt
Chopped parsley
1 c. onion
1 c. water
1 1/2 c. milk
Pepper

In 3 quart pan, fry bacon to crisp. Add onion, cook 2 to 3 minutes. Pour off fat. Add water and potato cubes, simmer until potatoes are tender. Stir in soup, milk, salt, pepper and parsley. Heat to serve, do not boil.