8 slices bacon
1 cup water
3 medium potatoes, cubed
1/2 cup chopped onion
1 (103/3-ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 1/2 cup milk
1 tablelspoons parsley flakes
Fry bacon in large boiler. Drain, crumble, and put aside for top of soup.
Drain pan but do not wash. Add one cup water, cubed potatoes, and onions and bring to a boil. Lower heat and simmer 20 minutes on low, covered. Add soup and sour cream. Add milk gradually. Simmer until hot. Sprinkle parsley and bacon on top. Yield: 6 servings.
Evelyn Slay, Pearl - Mississippi Magazine Wedding Register, January 2010