4 slices bacon
3/4 c. onions, chopped
3/4 c. celery, chopped
1 (10 1/2 oz.) can condensed cream of chicken or celery soup
1/4 c. water
3 tbsp. vinegar
1/2 tsp. sugar
1/8 tsp. pepper
4 c. sliced cooked potatoes
1/4 c. chopped parsley

Cook bacon until crisp; remove from skillet. Drain and crumble. Cook onion and celery in bacon drippings until tender. Blend in soup, water, vinegar, sugar, and pepper. Heat; stir now and then. Add potatoes, parsley, and bacon; simmer 5 minutes. Serve hot. Yield 6 servings.