8 slices bacon (1/2 lb.)
1 c. chopped onion
2 c. chopped potato
2 c. water
1 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 1/2 c. milk

Slice bacon in 1/2" pieces. In 3 quart saucepan, cook bacon over medium heat until browned.

Sauté onion in bacon drippings. Add to potatoes and continue cooking until potatoes are tender, 10 to 20 minutes. Reduce heat to low.

Stir in undiluted soup, sour cream and milk. Continue cooking until heated through, stirring occasionally. Season to taste with salt and pepper.

Delicious!