Categories: Stews, chilies, chowders

Ingredients

• 3 slices bacon
• 1 medium onion, chopped
• 1 rib celery, sliced
• 2 large potatoes, peeled and cut into chunks
• 1 tsp. Dijon mustard
• 1 cup water
• 1 1/2 cups 1 percent milk
• 1 (10 3/4- oz.) can condensed cream of chicken soup
• Chopped fresh Italian parsley for garnish

Directions

1. In a large saucepan, cook bacon over medium until crisp. Remove bacon, reserving 1 Tbsp. bacon drippings in saucepan. Drain bacon on paper towels; crumble and set aside.
2. Add onion and celery to hot drippings. Cook on medium 5 minutes or until softened. Stir in potatoes, mustard and water. Bring to boil; reduce heat. Cover and simmer 15 minutes or just until potatoes are tender. Stir in milk and soup. Heat through but do not boil.
3. Stir in bacon. Ladle into bowls and garnish with parsley.

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