Potato-Sauerkraut Soup

Ingredients

• 4 cups chicken broth

• 1 (10 3/4 ounce) can condensed cream of mushroom soup

• 1 (16 ounce) can sauerkraut, rinsed and drained
• 8 ounces fresh mushrooms, sliced
• 1 medium potato, cut into small cubes
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3/4 lb smoked Polish sausage, cubed
• 1/2 cup cooked chicken, cubed
• 2 tablespoons vinegar
• 2 teaspoons dill weed, dried
• 1/2 teaspoon pepper
• 2 slices bacon, crisp cooked and crumbled
• 2 eggs, hard cooked and chopped

Directions

1. 1

   In a 3 1/2 to 4 quart slow cooker, stir all ingredients together except for the bacon and hard-cooked eggs. Cover and cook on low-heat setting for 10 to 12 hours or till the vegtables are tender. If necessary, skim off fat before serving. Sprinkle each serving with bacon and chopped egg.