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6 slices bacon
1 c. onion, chopped
2 c. potatoes, cubed
1 c. water
1 tsp. salt
1 medium-size carrot, grated
2 (10 3/4 oz.) cans condensed
cream of mushroom soup
2 soup cans milk
2 Tbsp. parsley, snipped

In saucepan, cook bacon until crisp, set aside. Pour
off all but 3 tablespoons fat. Add onion and brown. Add
potatoes and grated carrot to water. Cook covered 15 minutes
or until tender. Stir in salt, soup and milk. Heat but DO NOT
BOIL. Garnish with bacon and parsley. Serves 4.

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