8 slices bacon, coarsely chopped
1 med. onion, chopped
1 med. green pepper, chopped
2 cans (10 3/4 oz. each) condensed cream of potato soup
1 can (13 1/2 oz.) chicken broth
1 c. heavy cream
1 c. milk
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (10 oz.) frozen chopped cauliflower
1 pkg. (10 oz.) frozen cut corn
1 tbsp. snipped fresh dill

In 5 quart Dutch oven, over medium-high heat, saute bacon 3 minutes, or until crisp. With slotted spoon, remove bacon; set aside. Remove all but 2 tablespoons fat. Add onion and pepper; saute 3 minutes longer. Stir in potato soup, the broth, cream and milk; bring to boiling. Add broccoli, cauliflower and corn. Simmer, covered, 10 to 12 minutes, or until vegetables are tender. Add 1/2 teaspoon salt, 1/8 teaspoon pepper, the bacon and dill. Makes 8 to 10 servings.