In a large stock pot, cook bacon until crisp. (Bacon is used as a garnish)

Remove bacon and remove and discard half of the fat from the pot. Add onions and celery to pot (with remaining bacon fat) and saute for 2 mins. - FOR A LOWER FAT VERSION, AFTER BACON IS COOKED, DISCARD ALL FAT AND SAUTE USING OLIVE OIL.

Add potatoes to the pot (I like to keep the skin on). Cook for 5 mins.

Add seasoning

Add water

Add Campbell's Cream of Mushroom Soup (or your favorite condensed creamy soup). Stir and cook until potatoes begin to soften, about 8 - 10 mins. - FOR A LOWER FAT VERSION, USE 98%FAT FREE CAMPBELL'S CREAM OF MUSHROOM SOUP.

In a separate bowl, mix milk and flour until smooth. Add milk mixture (slowly while stirring) into pot. Cook for 5 mins. - FOR A LOWER FAT VERSION, USE NON-FAT MILK.

Remove half of the ingredients from the pot, and blend in a blender untill smooth. Return the blended ingredients to the pot and mix with the chunky ingredients (this keeps texture in your soup).

Add parsley. Simmer, stir, and taste. YUM!

When serving, garnish with cheese, bacon, and/or tortilla chips (optional but adds more texture, crunch, and flavor). - FOR A LOWER FAT VERSION, OMIT BACON OR SUBTITUTE WITH TURKEY BACON, OMIT CHEESE, AND USE FAT FREE TORTILLA CHIPS.