8 slices bacon, cut up
1 c. chopped onion
2 c. (about 2 med.) cubed potatoes
1 c. water
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. dairy sour cream
1 3/4 c. milk
1/2 tsp. salt
Dash of pepper
2 tbsp. snipped parsley

Fry bacon until crisp in 3 quart saucepan. Add onions and saute 2-3 minutes. Pour off any fat. Add potatoes and water. Bring to boil; cover and simmer 10-15 minutes. or until potatoes are tender. Stir in soup and sour cream. Gradually add milk, salt, pepper and parsley. Heat to serving temperature. Do not boil.