8 slices bacon, cut up
1 c. chopped onion
2 c. cubed potatoes (2 med.)
1 c. water
1 can (10 1/2 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. chopped parsley

Fry bacon until crisp in a 3 quart saucepan; add onion and saute 2-3 minutes. Pour off 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. Add salt, pepper and parsley. Heat to serving temperature. (Do not boil.) Yield: 7 cups.