Potato-Sauerkraut Soup - cooking recipe

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

Preparation

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.