6 slices bacon
1 c. chopped onions
3 c. cubed potatoes
1 1/2 c. water
2 cans condensed cream of chicken soup (undiluted)
2 1/2 cans milk (measure in soup can)
1 tsp. salt
2 tbsp. parsley (optional)

Cook bacon until crisp; crumble and set aside. Pour off all but 3 tablespoons fat from pan. Add onions to pan and brown. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in soup, milk and salt. Heat, but do not boil.

To serve: Garnish with parsley and bacon. Makes 4-6 servings.