Sleigh Ride Chowder

Step 1 -In a small saucepan, place the potatoes and cover them with the water.

Step 2 -Bring the potato mixture to a boil.

Step 3 -Reduce the heat, cover the saucepan, and simmer until the potatoes are tender, about 10-15 minutes.

Step 4 -While the potatoes are cooking, in a large skillet, cook the bacon until crisp, about 6-8 minutes.

Step 5 -Transfer the crispy bacon to paper towels to drain and cool.

Step 6 -In the same skillet, sauté the onion and the celery in the bacon drippings until tender. Drain the excess grease.

Step 7 -Add the onion and the celery mixture to the undrained, tender potatoes.

Step 8 -Stir the cream of chicken soup, the milk, the sour cream, the salt, and the pepper into the potato mixture and cook over low heat until heated through, about 10 minutes. Be sure not to bring the soup mixture to a boil.

Step 9 -Crumble the bacon and set aside 1/4 cup.

Step 10 -Add the remaining bacon and the parsley to the soup.

Step 11 -Ladle into bowls and sprinkle with the reserved bacon.

Step 12 -Serve.