8 (1/2 lb.) slices bacon, cut into 1/2-inch pieces
1 c. chopped onions
2 c. chopped potatoes
1 c. water
1 tsp. salt
1/8 tsp. pepper
10 3/4 oz. can condensed cream of chicken soup
1 c. sour cream
1 1/2 c. milk (I used half and half)

In 3-quart saucepan, cook bacon over medium heat until browned. Add onions; continue cooking until tender (2 to 3 minutes). Drain. Add potatoes, water, salt and pepper. Continue cooking until potatoes are tender (15 to 20 minutes). Reduce heat to low. Stir in soup, sour cream and milk. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes). Season to taste.

Yield: 6 servings.