8 slices bacon, coarsely chopped
1 med. onion, chopped
1 med. green pepper, chopped
2 (10 3/4 oz. each) cans condensed cream of potato soup
1 (13 1/2 oz.) can chicken broth
2 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. 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 of fat. Add onion and pepper; saute 3 minutes longer. Stir in potato soup, broth and milk; bring to boiling. Add broccoli, cauliflower, and corn. Simmer covered 10-12 minutes or until vegetables are tender. Add 1/2 teaspoon salt, 1/8 teaspoon pepper, the bacon and dill. Makes 8-10 servings.