8 slices bacon, cut into 1" pieces
1 lg. onion, thinly sliced
1 med. red pepper, chopped
2 (10 1/2 oz.) cans condensed cream of potato soup
3 c. chicken broth
2 c. light cream (I use 2% milk)
3 c. shredded cabbage
2 c. cauliflowerettes, fresh or frozen
1 (10 oz.) pkg. frozen broccoli flowerettes
1/2 tsp. garlic salt or regular salt
1/8 tsp. black pepper
1 c. shredded Jarlsburg cheese

In large, deep saucepan cook bacon until crisp. Remove and set aside. Pour off all but 2 tablespoons drippings. Add onion and red pepper; saute 3 minutes, stirring often. Blend in soup, broth and cream. Add cabbage, cauliflower, broccoli, salt and pepper. Simmer 10 minutes, just until vegetables are tender. Gradually blend in Jarlsburg cheese. Garnish with bacon when serving. Makes 8 to 10 servings.