10 bacon strips, cut into pieces
1/2 sm. onion, chopped
2 c. leftover mashed potatoes
1 can condensed cream of chicken soup
1-2 soup cans milk
1/2 tsp. salt
Dash of pepper

Fry bacon until crisp. Remove and drain on paper towel. Add onion to drippings in pan and cook 2-3 minutes. Drain off fat.

In 3-quart saucepan, mix cold mashed potatoes and soup until smooth. Gradually add milk, stirring constantly. Add bacon and onions. Season with salt and pepper. Heat through and serve. 1 cup of shredded mild cheese can be added for variety.