SOUR CREAM POTATO SOUP
1/4 pound bacon, diced
1 medium onion, diced
2 stalks celery, diced
2 tablespoons all-purpose flour
Salt and pepper
3 cups water
2 cups chicken broth
4 large potatoes
1 1/2 cups sour cream
Cook the bacon pieces in a heavy soup pot until they start to brown.
Add onion and celery and cook until just soft. Sprinkle in the flour
and cook for 3 minutes. Add water and broth. Add potatoes and slowly
bring to a boil. Reduce heat and simmer until potatoes are soft,
about 30 to 40 minutes.
In a separate bowl, ladle in 2 cups of the soup broth. Whisk the sour
cream into broth until well blended. Whisk the mixture back into the
soup. Heat for 3 minutes. Adjust seasonings.
Serve warm. Sprinkle parsley atop each serving.