Ingredients
1 pound sliced bacon3 cups chopped celery1/2 cup diced onion4 cups cubed peeled potatoes3 cups chicken broth2 cups chopped carrots3 cups cubed cooked chicken2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2 cups half-and-half cream1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.
