Bacon Potato Chowder

Homemade soup without wasting time on roux....so wonderful!  And you can jazz it up however you like, but it's great just the way it is, too.

INGREDIENTS

* 2 cups peeled, cubed potatoes (about 4-5 medium sized potatoes)
* 1 cup water (use chicken broth, if you have it, or through in a bouillon cube)
* 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 (or not...I don't bother)

DIRECTIONS

1. In a covered 3-qt. saucepan, cook potatoes in water until tender.

2. 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.

3. 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).

4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

OPTIONS: I added green peppers and corn to the onion/celery saute, but you could also add carrots, or even broccoli. Also, add a handful of cheese and mix it in at the end. YUMMMMMMMMY!

Serve with some cheese rolls from Walmart to make it true White Trash....that's what I do! :) And a Walmart Bakery Red Velvet Cake for dessert. Seriously.

At least I bought that dressed up in dress pants, dangly earrings, stiletto heels, and a super cute Kathy zebra purse. I may be White Trash, but I do have SOME class.

LOVE it...