Navy Bean and Bacon Soup

Cook bacon in a skillet, drain, and crumble.  Reserve about 2 crumbled slices for garnish.  Cut carrot in half lengthwise and then slice.  In a 5- or 6-quart slow cooker, combine beans, carrot, celery, onion, chicken broth, Italian seasoning, 1 cup water, and most of crumbled bacon. Stir to mix. Cover and cook on low for 5-6 hours.  Ladle 2 cups of soup into a food processor or blender and process until smooth. Return to cooker, add cream of chicken soup, and stir to mix.  Turn heat to high and cook for another 10-15 minutes.  Sprinkle reserved bacon over each bowl.