Quick Creamy Potato Soup

Ingredients:
8 slices bacon
2.5 cups milk
1 cup chopped onion
salt and pepper to taste
4 cups cubed potatoes
2 (10.75 oz) cans of cream of chicken soup
1 tsp dried dill weed

Directions:
In a large frying pan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 Tbsp bacon fat from the pan.
Brown onions in bacon fat over medium heat.
Boil / cook potatoes until tender.
Stir together soup and milk until smooth. Add to potatoes. Heat, but don't boil. Add salt and pepper to taste, then stir in dill weed. Crumble bacon, stir in just before serving soup or sprinkle on top to garnish.
* I usually add shredded cheddar cheese to top to garnish as well.