Potato-Sauerkraut Soup

• chicken broth↗4 cups
• condensed cream of mushroom soup1 can

  10 3/4 ounce

• sauerkraut, rinsed and drained↗1 can

  16 ounce

• fresh mushrooms, sliced↗8 ounces
• medium potato, cut into small cubes↗1
• medium carrots, chopped↗2
• medium onion, chopped↗1
• celery, chopped↗2
• smoked Polish sausage, cubed↗3⁄4 lb
• cooked chicken, cubed↗1⁄2 cup
• vinegar↗2 tablespoons
• dill weed, dried↗2 teaspoons
• pepper↗1⁄2 teaspoon
• bacon, crisp cooked and crumbled↗2 slices
• eggs, hard cooked and chopped↗2

Step-by-step instructions

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.