Heidelberg Soup - cooking recipe

Ingredients

2 cans cream of potato soup, diluted with 2 cans milk
5 slices cooked bacon, chopped
4 slices cooked salami, slivered
12 green onions, chopped (include some of the green)
black pepper
parsley

Preparation

Cook
bacon
and
save one tablespoon of the drippings. Fry the
onions and salami in the bacon drippings.
Mix all of ingredients in
soup
pan.
Cook
over medium heat.
Serve hot with crusty bread.