8 slices bacon, fried crisp and crumbled
1 med. onion, chopped
1 med. green pepper, chopped
2 cans cream of potato soup
1 can chicken broth
1 c. heavy cream or half and half
1 c. milk
1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) pkg. frozen chopped cauliflower
1 (10 oz.) pkg. frozen cut corn
1 tbsp. fresh dill or dill weed

Saute bacon until crisp. Remove and set aside. In 2 tablespoons of bacon fat or butter, saute onion and green pepper until done. Stir in soups, cream and milk; bring to a boil. Add vegetables. Simmer 10 to 12 minutes or until done. Add 1/2 teaspoon pepper, the bacon and the dill. Serves 8 to 10.

(Lakeview)