Creamy Potato Soup


3 slices Bacon
1/2 cup Onions, chopped
1 cup Potatoes, cubed
1/2 cup Water
1(10 ?)cans Condensed Cream of Chicken soup, undiluted
1 soup cans Milk
1/2 tsp. Salt
1 Tbl. Parsley, fresh, snipped

In saucepan, cook bacon until crisp; set bacon aside. Pour off all but 1 1/2 tablespoons of drippings from saucepan; add onions; brown a bit; add potatoes and water. Cook, covered, about 15 minutes, or until potatoes are tender. Blend in chicken soup, milk, and salt; heat, but do not boil. To serve, garnish with crisp bacon slices and parsley.

Yield: 2 servings

Creative Cooking
Lydia Critchley

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