Pronto Potato Soup - cooking recipe

Ingredients

8 bacon strips, cut into pieces
1 small onion, chopped
1 1/2 c. leftover mashed potatoes
1 can condensed cream of chicken soup (10 3/4 oz.)
1 to 2 soup cans milk
1/2 tsp. salt
dash of pepper
2 Tbsp. chopped parsley

Preparation

In small frying pan,
brown
bacon until crisp.
Remove and let drain on paper towel.
Add
onion
to drippings in pan and saute 2 to 3 minutes.
Drain
fat.\tMeanwhile
in
3 quart saucepan, mix cold mashed potatoes and stir until smooth.
Add milk gradually to
desired\tconsistency,
stirring constantly. Add bacon and onions.
Season
with
salt, pepper and parsley. Heat through.
Yields 3 to 4 generous servings.