Recipe - Potato Onion Soup

3 sl Bacon
4 Onions, cut or sliced up thin
2 lg Potatoes, peeled and minced
2 cup Chicken broth
1 cn (14 One half ounce) evaporated
milk
2 tablespoon Parsley, chopped
One half cup Water
1 teaspoon Salt
One fourth teaspoon Curry powder

In large saucepan, cook bacon until crisp. Remove 2 tbs drippings; discard
the remaining drippings and crumble the bacon. Cook onions in the reserved
2 tbs drippings until tender but not brown. Add potatoes, chicken broth,
water salt and curry powder; cover and cook 12 minutes or until potatoes
are tender. Mash the potatoes slightly; stir in the evaporated milk,
parsley and bacon. Heat through but do not boil. Serves 6 but recipe can be
doubled. Posted to Recipe Archive 30 Mar 97 by ted by: JulieAG945@aol.com
on Mar 30, 97