8 slices bacon, cut into small squares
1 c. chopped onion
2 c. cubed potatoes
1 c. water
1 c. sour cream
1 3/4 c. milk
1 can cream chicken soup
1/2 tsp. salt
Dash of pepper
1 tsp. parsley flakes

In a large saucepan, fry bacon until crisp; add onion and saute 2-3 minutes. Pour off fat and add potatoes and water. Bring to a boil and simmer (covered) for 10-15 minutes or until potatoes are done. Stir in soup and sour cream; gradually add milk. Add salt, pepper, and parsley. Heat to serving temperature (do not boil). May be served with grated cheese sprinkled over top.