8 to 10 red potatoes, peeled
1 large Vidalia or other sweet-type onion, chopped
1 (32 oz.) box chicken broth (Swanson)
2 (12 oz. ea.) cans evaporated milk, at room temperature
1/4 lb. bacon (4 slices)
salt and pepper, to taste

Fry bacon in Dutch oven until crispy, remove and drain on paper towels, reserving the grease in the pan.

Chop onion and fry in bacon grease until transparent. Cut rinsed and peeled potatoes into chunks, sauté lightly in pan with onions. Add chicken broth and bring to boil. Cover potatoes, lower heat to simmer and cook until tender.

Remove from heat, mash potatoes coarsely. Add evaporated milk, stir well, crumble fried bacon and stir in. Season with salt and pepper, to taste.

Note: It shouldn't be necessary to reheat after adding milk, but if reheating is necessary, you may have to add some water to thin the soup. If leftovers are refrigerated or if the soup stands too long, adding water will be necessary as well.

Submitted by: Lark