Instructions: Cook bacon until crisp. Remove and set aside.

Cook onion in bacon fat until softened, about 5 minutes. Add potatoes and broth, cover and simmer until potatoes are tender, 15 to 20 minutes.

Mash only about 1/2 or less of the potatoes in the pot with a potato masher to help thicken the soup. Add milk and dressing mix. Heat through. Add salt and pepper to taste.

Return bacon to pot. Remove from heat. Whisk together sour cream and flour. Stir into soup. Heat gently, but do not boil (or sour cream will curdle).

Serve garnished with parsley, if desired.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.