In a large saucepan, cover and cook potatoes in 1 cup 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 ten 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.
Yield: 6 servingsA special thanks to a FamilyCorner.com community member
for this recipe. Thanks "paco"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!
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