Creamy Potato Soup

8 slices of bacon slices into strips or 1 cup finely cubed ham

1 cup chopped onion

2 cups cubed potatoes

1 can cream of (your choice) celery/chicken or mushroom soup

8 oz sour cream

2 cups milk

To taste: salt, pepper and parsley

Fry bacon and onion until bacon is crisp and onions translucent. Drain grease add potatoes and enough water to just cover the potatoes. Bring to a boil and cook until potatoes are tender. Reduce heat and stir in soup, milk and sour cream and heat until hot. (Do not bring to a boil again.) Add salt, pepper and parsley to taste.

This recipe doubles well and is ready in under an hour.

Pairs well with warm sour dough bread.