1 cup chopped onion
2 cups cubed fresh potatoes
1 cup water
1 can cream of mushroom soup
1 cup sour cream
1 3/4 cups milk
1/2 tsp. salt
dash of pepper
1 tsp. 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 a boil, cover and simmer 10-15 min. or until potatoes are tender. Stir in soup and sour cream , gradually add milk . Add salt and pepper and parsley. Heat to serving temperature. Do not boil . yields 7 cups of soup.
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