Quick Creamy Potato Soup



INGREDIENTS:

8 slices bacon

1 cup chopped onion

4 cups cubed potatoes

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/2 cups milk

salt to taste

ground black pepper to taste

1 teaspoon dried dill weed

DIRECTIONS:

1. In a large saucepan, cook bacon until crisp. Remove
bacon, and set aside. Drain all but 3 tablespoons bacon
fat from the pan.

2. Brown onions in bacon fat over medium heat.

3. Add potatoes, and enough water to cover. Cover and cook
until potatoes are tender, 15 to 20 minutes.

4. Stir together soup and milk until smooth; add to potato
mixture. Heat, but do not boil. Add salt and pepper to taste,
and stir in dill weed. Crumble bacon; stir in just before
serving soup, or sprinkle on top to garnish.



Quick Creamy Potato Soup