Lynne's Bacon Potato Chowder


Pleasure for the masses--everybody raves.

Time: 25 mins.

8 slices bacon, cut up

1 cup chopped onion

1 cup chopped celery

4-6 medium potatoes, cubed

1 cup chicken broth or bouillon

10 1/2 ounce can cream of mushroom soup

1/2 cup sour cream

1 1/2 cups milk

1/4 cup chopped fresh parsley (or 1 Tbs. dried parsley)

Salt and pepper

In saucepan cook bacon, onion and celery until bacon is lightly browned and vegetables are tender.

Pour off drippings.

Add potatoes and broth to the bacon mixture.

Season with salt and pepper.

Cover; simmer 12 to 15 minutes until potatoes are done.

Stir in soup, sour cream, milk and parsley.

Heat through then serve.


I admit this is not the healthiest soup that has come from my kitchen and, yes, it calls for both bacon and canned cream of mushroom soup. It’s my daughter’s favorite, though, and who am I to refuse her anything? You might like it, too.

I prefer substituting Basic White Sauce for the canned soup (See Substitutions) and stirring in vegetarian bacon bits.