Creamy Potato Soup

6 Medium Potatoes (peeled and cubed)
Water
12 Slices Bacon
1 Medium Onion (diced)
3 Cans Cream of Mushroom Soup
3 Tbsp Parsley Flakes
1/2 Tsp Salt
Dash of Black Pepper
1 1/4 Cup Milk

Boil potatoes in a large pot with just enough water to cover the potatoes.
Fry bacon until crisp and crumble.
Sautee onions in bacon grease until clear.
Add all ingredients, including bacon, onions and all bacon grease to cooked potatoes and stir until combined.
Cover, reduce heat to low, and cook for 20 to 30 minutes.