Fall is in the air, and I’m in the mood for soup.   One our family’s favorite fall dinners is Potato Parsley Soup.

Potato Parsley Soup
4 cups water
2 cups milk
8 cups cubed potatoes
1 chopped onion
2 cans cream of chicken soup
8 oz. sour cream
1 lb. crispy bacon
chopped fresh parsley

Cook potatoes and onions in the water and milk.  Boil about 15 minutes, until done.  Reduce heat to a simmer and add the remaining ingredients*.  Keep stirring so it doesn’t scorch.  Heat until throughly warm.  Serve and Enjoy!

*I usually don’t add the bacon into the soup.  I usually serve it on the side to sprinkle on top.  If you cook the bacon into the soup, even crispy bacon goes too soft for my taste.

An old neighbor brought us this soup after we had our 3rd baby, almost 6 years ago, and we are still making this recipe quite regularly.  It’s a keeper.