6 lg. potatoes peeled and diced into 1-inch cubes
1 lg. can chicken broth
1 med. onion diced small
1 lb. bacon cut in 1-inch pieces
1/2 c. diced parsley
1/2 stick butter
1 c. milk mixed together with
1 c. sour cream

Cube potatoes and cook in broth till tender. Fry bacon crisp while potatoes are cooking. Pour off most of bacon fat from pan, and cook onions till tender with the bacon. When potatoes are tender; add bacon and onions and butter, salt and pepper to taste. Thicken soup with flour and water paste. Simmer for 5 minutes till slightly thickened. Add milk and sour cream mixture. Stir in chopped parsley.