Ingredients
1 pound potatoes, peeled and cubed (about 2 medium)1 cup water8 bacon strips1 medium onion, chopped1 celery rib, chopped1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-3/4 cups whole milk1 cup sour cream1/2 teaspoon saltDash pepper1 tablespoon minced fresh parsley
Preparation
Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the 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.
