Submitted by Trudy Brents, Jerusalem, Ark.


2 C. cubed peeled potatoes

1 C. water

8 bacon slices

1 C. chopped onion

1/2 C. chopped celery

1 (10.3-ounce) can condensed cream chicken soup

1 3/4 C. milk

1 C. sour cream

1/2 tsp. salt

Dash pepper


In large saucepan, cover and cook potatoes in the 1 C. of water until tender. Meanwhile, cook bacon in skillet until crisp. Remove bacon, then in same skillet sauté onion and celery in drippings until tender, drain and add to undrained cook potatoes, stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated thoroughly; do not boil. Add bacon and serve.


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