Power Cooking

• 1 stick margarine
• ½ medium onion, chopped
• 1 8-oz. container French onion dip
• 2 cans cream of chicken soup

• 2 soup cans of milk
• 10 medium potatoes, cubed and boiled
• Bacon
• Cheese for topping

In a Dutch oven, sauté onion in margarine until tender. Add dip, soup and milk, stirring until smooth. Add boiled potatoes. Cook on medium heat until potatoes are done. Top with cheese and crumbled bacon. Serves 6-8.