8 slices bacon
1 c. finely chopped onion
4 c. cubed potatoes
2 cans cream of chicken soup
2 soup cans milk

In a 3 quart saucepan, cook bacon until crisp; remove bacon and set aside. Pour off all fat but 3 tablespoons. Add onions and brown. Add potatoes and about 1 1/2 cups water or enough to cover. Cook, covered, until potatoes are tender, 15 to 20 minutes. Combine soup and milk; stir until smooth. Add to potato mixture. Heat but do not boil. Add salt to taste. Crumble bacon; sprinkle on top of soup to garnish.