Mashed Potato Soup-Becky

8 bacon strips, cut in pieces

1 small onion

1 1/2 to 2 cups leftover mashed potatoes

1 can cream of chicken soup

1 to 2 soup cans of milk

1/2 teaspoon salt

Dash of pepper

2 tablespoons chopped parsley

In small frying pan, brown bacon until crisp. Drain. Add onion to drippings in the pan and saute' 2 to 3 minutes. Drain off fat. In 3 quart saucepan, mix mashed potatoes and soup until smooth. Add milk gradually to desired consistency, stirring constantly. Add bacon and onions. Season with salt, pepper and parsley. Heat through. Makes 3 to 4 generous servings.