1 stick butter
1 medium onion, chopped
1 (8 oz.) container French onion dip
2 cans cream of chicken soup
2 soups cans of milk
10 medium potatoes, cubed and boiled

In a Dutch oven, saut onion in butter until tender. Add dip, soup and milk. Stir until soup is smooth. Add boiled potatoes. Cook on medium heat until potatoes are done. Can be topped with crumbled bacon, cheese, etc.

Serves 6 to 8.