1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups milk
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
Directions
In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through.
Stir in bacon, salt if desired and pepper. Sprinkle with parsley.
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