Potato Bacon Chowder

2 cups peeled, cubed potatoes

1 cup water

8 bacon strips

1 cup chopped onion

1/2 cup chopped celery

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 3/4 cups milk

1 cup sour cream

1/2 teaspoon salt

Dash pepper

1 tablespoon minced fresh parsley

Directions

1. In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.