Potato Soup

8 slices of bacon, cut up
1 c. chopped onions
2 c. cubed potatoes
1 c. water
1 can cream of chicken soup
1 c. SMITH’S Sour Cream
1-3/4 c. SMITH’S Milk
1 tbsp. parsley
1/2 tsp. salt
Dash of pepper

Fry bacon until crisp in 3-quart saucepan. Add onion and saute 2-3 minutes. Pour off fat. Add potatoes and water. Bring to a boil, cover and simmer 10 to 15 minutes until potatoes are tender. Stir in cream of chicken soup, sour cream and gradually add milk. Add salt, pepper and parsley. Heat to serving temperature (DO NOT BOIL).