8 slices bacon, coarsely chopped
1 med. onion, chopped
1 med. pepper, chopped
2 cans (10 3/4 oz.) condensed cream of potato soup
1 can (13 1/2 oz.) chicken broth
1 c. heavy cream
1 c. milk
1 (10 oz.) frozen chopped broccoli
1 (10 oz.) frozen chopped cauliflower
1 (10 oz.) frozen cut corn
(I sometimes add partial pkgs. or other vegetables I have leftover)
1 tbsp. snipped fresh dill

In 5 quart Dutch oven over medium high heat, saute bacon until.l crisp. With slotted spoon, remove bacon; set aside. Remove all but 2 tablespoons fat. Add onion and green pepper; saute 3 minutes. Stir in potato soup, 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.