10 slices bacon, chopped
1 cup onion, chopped
2 cups potatoes, cubed (I use baby reds and leave the skins on.)
3 cups water
1 1/2 cups fresh green beans, cut into 1-inch pieces
1 can cream of chicken soup
1 cup sour cream
1 3/4 cups milk
1/2 teaspoon pepper
2 tablespoons parsley, chopped
In a large dutch oven or stock pot, fry bacon until crisp.
Add onion and saute until translucent.
Pour off fat (sometimes, I don't do this...yes I KNOW how bad for me that is, but there is so much FLAVOR in bacon fat.)
Add potatoes and water.
Bring to a boil; cover and simmer for 10 minutes.
Add the green beans and simmer for about 5 more minutes until the beans are tender-crisp and the potatoes are fork tender.
Stir in soup and sour cream. (I once used French Onion chip dip when I didn't have sour cream...divine, if slightly scary substitution.)
Gradually add the milk. (If you poured off the bacon fat, you might consider subbing cream for a portion of the milk...or not.)
Season with pepper (and salt, if you feel the need. I think the canned soup has enough salt.)
Heat to serving temperature.
Do no boil. (Serves 6)