Fast and Easy Potato Soup

If you have a hankerin' for a rich, creamy, hearty stick-to-your-ribs soup that doesn't take all afternoon to make... This is your recipe! I adapted it from a Gooseberry version...
My modifications are in the parenthesis.

• 8 slices bacon
• 1 onion, chopped
• 1-1 1/2 cup of left over mashed potatoes (I had to use a package of instant, prepared)
• (I added a can of sliced potatoes, drained)
• 10-3/4 oz. cream of chicken soup
• 2 cups of milk (I used one cup of half and half and two cups of skim milk)
• 1/2 teaspoon of salt ( I used cracked black pepper instead. There is plenty of salt in the instant potatoes and canned soup)

In a skillet over medium-high heat, cook bacon until crisp. Remove bacon and set aside. reserving drippings. Saute' onion in drippings; drain. Combine remaining ingredients in a large sauce pan. Crumble in bacon; stir in onion. Simmer until heated through.
Serves 4 without the modifications.

I had this everyday for lunch last week! It just got better and better.