The ultimate fall soup, so creamy and full of soft potatoes & crispy bacon. A great dinner recipe for any night of the week. A loaf of crisp bread would go perfect with this meal.
cups peeled, cubed potatoes
cups chopped onion
cups chopped celery
10.75 oz. can condensed cream of mushroom soup, undiluted
cups sour cream
can mixed vegetables
tbsp minced fresh parsley
dash of pepper
In a covered 3 quart saucepan, cook potatoes in water until tender.
Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain.
In the same skillet as the bacon, sauté onion and celery in the bacon drippings until tender; drain. Add to undrained potatoes.
Stir in soup, milk, sour cream, salt, pepper, and mixed vegetables. Cook over low heat for 10 minutes until heated through (do not boil).
Crumble bacon, set aside a 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle remaining bacon over soup before serving.