- 2 cups peeled, cubed potatoes
- 1 cup water
- 8 bacon strips
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 3/4 cups milk
- 1 cup sour cream
- 1/2 teaspoon salt
- Dash pepper
- 1 tablespoon minced fresh parsley
- In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.