3 med. potatoes, peeled and pared
1 stick butter
1 can cream of chicken soup, undiluted
1 tsp. grated onion or chopped fine
2 c. milk or half and half
Salt and pepper to taste

Simmer potatoes in water until soft. Drain. Add butter and mash. Leave some lumps, as it is even better that way. Add soup, onion and milk. Season. Heat until hot, but do not boil.

This serves 4, but can be extended by adding more milk and making a thinner soup.

Serve with crisp bacon crumbled on top of each serving. Or chopped, green onions or parsley. This is a really good potato soup.