1 (12-oz) Can cream of chicken soup
1 C. onion, chopped
2 ½ c. potatoes, cubed
2 cups milk
1 cup water
1 tsp. each of Only Herbs Original Blend and Faith’s Blend
1 cup sour cream
In a large skillet, fry bacon until crisp.
Add Onion and sauté until tender, about 2 to 3 minutes.
In a medium pot, cook potatoes in 1 cup water for 10 to 15 minutes.
Stir in sour cream and soup until well blended.
Add bacon and onions, and mix.
Add milk gradually, stirring constantly.
Add seasoning’s and blend well.
Heat on med. but do not boil.
Serves 4 to 6