Bacon Potato Chowder
8 slices bacon, cut up
1 c onion chopped
1 c celery chopped
2 medium potatoes, peeled and diced
1 c chicken broth
1/4 c fresh parsley
1 can cream of mushroom soup
1/2 c sour cream
1 1/2 c milk
salt and pepper to taste
In a saucepan, cook bacon, onion and celery until bacon is lightly browned and veggies are tender. Pour off drippings and add potatoes, broth, salt and pepper. Cover and simmer 12-15 mins until potatoes are tender. Stir in soup, sour cream, milk and parsley. Heat through.
Serves 6
I had some heavy whipping cream to use up so I used that instead of the milk and it just made it even thicker and creamier, so use whatever you have on hand.
