8 slices bacon, cut up (about 1/2 lb.)
1/2 c. chopped onion
1/2 c. chopped celery
2 c. cubed potatoes
1 lg. carrot, diced sm. or shredded
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. sour cream
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. parsley flakes

Fry bacon until crisp in a 3 quart saucepan. Add onion, celery and carrot. Saute with crisp bacon in bacon grease 3 to 4 minutes. Add potatoes and water. Bring to boil. Cover and simmer 10 minutes or until potatoes are tender.

Stir in soup, sour cream. Gradually add milk. Add salt, pepper and parsley. Heat to serving temperature. (Do not boil.) Yields 7 cups.