Potato Soup (4)

8 slices bacon, cut in sm. pieces
1 c. chopped celery
1 c. chopped onion
2 med. potatoes, diced
1 T. dry parsley
1 c. chicken broth
Salt & pepper, to taste
1 can cream of mushroom soup
1/2 c. sour cream
1 1/2 c. milk

Cook bacon, onion and celery until bacon is browned and vegetables are tender; drain. Put into kettle: potatoes, parsley, broth, salt and pepper. Simmer, covered, for 12 to 15 minutes. Add all remaining ingredients and heat through.

Margaret Sondreal