Hearty Potato Sauerkraut Soup

• 4 c. chicken broth
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1 (16 oz.) can sauerkraut, rinsed and drained
• 8 oz. fresh mushrooms, sliced
• 1 medium potato, cut into cubes
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 3/4 lb. smoked Polish sausage, cubed
• 1/2 c. chopped, cooked chicken
• 2 Tbsp. vinegar
• 2 tsp. dried dill weed
• 1/2 tsp. pepper
• 2 slices bacon (optional)
• 2 hard-boiled eggs, chopped (optional)

1. In a 3 1/2 to 4-quart electric slow cooker, stir together all ingredients except bacon and eggs.
2. Cover and cook on low heat setting for 10 to 12 hours or until vegetables are tender.
3. If necessary, skim off fat before serving.
4. Sprinkle each serving with crisp bacon and chopped egg.
5. Makes 6 to 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212135 (may not work)