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

Fry bacon crisp in 3 quart saucepan, add onion and saute 2 to 3 minutes. Pour off fat. Add potatoes and water. Bring to boil, cover and simmer 10 to 15 minutes or until tender. Stir in soup and sour cream, gradually add milk. Add salt, pepper and parsley. Heat to serving temperature. Do not boil. Makes 7 cups.