Potato-Sauerkraut Soup

• 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

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.

chicken broth, condensed cream, sauerkraut, mushrooms, potato, carrots, onion, stalks celery, sausage, chicken, vinegar, dill, pepper, bacon, eggs

Taken from www.food.com/recipe/potato-sauerkraut-soup-396315 (may not work)