Ingredients

1 pound sliced bacon
3 cups diced celery
1/2 cup diced onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups diced carrots
3 cups diced cooked chicken
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Procedure

In a 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.