Yield: 6 To 8
| Measure | Ingredient |
|---|---|
| 8 slices | Bacon |
| 1 cup | Onion; Chopped |
| 3 cups | Potatoes; Peeled & Cubed; (up to 4) |
| 1 can | Cream of Chicken Soup |
| 1 tablespoon | Parsley; Chopped |
| 1 cup | Water |
| 1 cup | Sour Cream |
| 1¾ cup | Milk |
| ½ teaspoon | Salt |
| \N \N | Pepper to Taste |
Here's a great little recipe sent to The Cook & Kitchen Staff at Recipe-a-Day.com from Lauri J. Perfect for those cold winter days when you want a hearty warm-up!
This is the final installment of 1997 as we offer you some of the best recipes sent to Recipe-a-Day.com during December before we move on to the Lighter Side of Cooking in January. Have a Safe and Happy New Year's Eve as we look forward to cooking great 1998! Fry bacon until crisp, set aside. Add onion to bacon grease, saute 2 to 3-minutes. Pour off fat. Add potatoes and water, bring to boil, cover and simmer 15 to 20 minutes. Stir in soup and sour cream. Gradually add milk.
Add salt and pepper and parsley. Heat to serving temp. Do not boil. Crumble bacon over the top of each soup bowl and serve. Double the recipe for larger gatherings.
Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 31, 1997