Potato Bacon Chowder

1. 1

   Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

2. 2

   Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.

3. 3

   In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).

4. 4

   Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

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