1 large potato, peeled and cubed
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed chicken broth
8 1/2 cups water
4 carrots, cut into 1 inch cubes
6 potatoes, peeled and cubed
Place the potato in a large pot with enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
While potatoes heat, combine cream of mushroom soup, chicken broth and water in a large saucepan over a low heat. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Add carrots, potatoes and carrots and cook about 30 minutes. Add onion soup and stir. Cover and simmer for about 10 minutes, stirring occasionally. Reduce heat to low and simmer for about 5 minutes. Stir in the chicken and potato. Cover and simmer for about 10 minutes, stirring occasionally. Return vegetables to a full simmer. Heat oil in a large skillet, then add potatoes and carrots. Cook and stir about 10 minutes, until carrots are tender. Stir in the celery and broth mixture and bring to a full boil. Reduce heat to medium and stir in water. Reduce heat to medium and simmer for about 5 minutes, stirring occasionally. Add carrots and potatoes. Remove from heat.
Pour the liquid mixture into the soup pot and stir in the carrots, celery and potato. Bring to a full boil and cook for about 1 minute, stirring occasionally. Serve hot.