1/4 pound bacon, diced
1 medium onion, diced
2 stalks celery, diced
2 tablespoons all-purpose flour
Salt and pepper
3 cups water
2 cups chicken broth
4 large potatoes
1 1/2 cups sour cream
Cook the bacon pieces in a heavy soup pot until they start to brown. Add onion and celery and cook until just soft. Sprinkle in the flour and cook for 3 minutes. Add water and broth. Add potatoes and slowly bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 to 40 minutes.
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In a separate bowl, ladle in 2 cups of the soup broth. Whisk the sour cream into broth until well blended. Whisk the mixture back into the soup. Heat for 3 minutes. Adjust seasonings.
Serve warm. Sprinkle parsley atop each serving.
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