6 slices bacon
1 c. onion, chopped
2 c. potatoes, chopped or diced
1 c. water
2 cans cream of chicken soup
2 cans milk (condensed)
2 tbsp. flaked parsley

Put the 2 cans of soup and the 2 cans of milk in a large pan to heat. Cook the potatoes in the cup of water for 6 to 8 minutes. When the potatoes are done, put them and any remaining water into the soup pan. Fry the bacon crisp and drain on paper towel; cut into pieces and put into the soup pan. Fry the onions in the bacon grease or in a small portion of the bacon grease until light brown. Add to the soup. Add parsley. Mix thoroughly and serve.