Yields: 1 Servings

Ingredients

3 sl Bacon
4 Onions, sliced thin
2 large Potatoes, peeled and diced
2 cups Chicken broth
1 can (14 1/2 ounce) evaporated
2 tablespoons Parsley, chopped
1/2 cup Water
1 teaspoon Salt
1/4 teaspoon Curry powder

Instructions
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.

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