8 strips bacon, cut up
1 cup chopped onion
1 cup water
1/2 teaspoon salt
dash pepper
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup dairy sour cream
1-3/4 cups milk
2 tablespoons chopped parsley
Cook bacon until crisp in a 3 quart saucepan. Add onion; saute 3 minutes. Pour off drippings. Add potatoes, water salt, and pepper; bring to a boil. Cover; simmer 10-15 minutes until potatoes are tender. Gradually stir in soup, sour cream, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. Do not boil.