8 slices bacon, cut in sm. pieces
1 c. chopped onion
1 c. chopped celery
3-4 med. potatoes, peeled and cubed
1 c. chicken bouillon
Coarse ground pepper
1/4 c. chopped parsley
1 can cream of mushroom soup
Salt (optional)
8 oz. sour cream
1 1/2 c. milk

In saucepan cook bacon, onion, and celery until bacon is slightly browned and vegetables are tender. Pour off drippings. Add cubed potatoes to chicken bouillon in large pot/Dutch oven. Cover and simmer 12-15 minutes stirring occasionally. (30 minutes if you double the recipe). When potatoes are tender, add drained vegetables and bacon; also, stir in soup, sour cream, milk, and parsley. Heat through. (Do not drain potatoes after they are tender.) Serves 6.