Potato and Danish bacon soup
Eight thick slices Danish bacon, chopped
One large onion, chopped
Four large-ish red potatoes, peeled and cubed
One can cream of chicken soup
One small carton sour cream
One pint milk
Salt (to taste)
Pepper (to taste)
Fry bacon in frying pan until crisp. Add onion and saute 2 to 3 minutes. Drain. Boil potatoes in another pan for 10 to 15 minutes in not much water (couple of cups). Stir in soup, sour cream, bacon and onions. Add milk gradually, stirring constantly. Don't go mad and make it runny. Add salt and pepper. Heat to serving temperature. Do not boil.
All I'd add next time is a bayleaf, but not sure when: maybe to the spuds?