8 slices bacon, chopped
1 onion, chopped
1 green pepper, chopped
2 cans cream of potato soup
1 can chicken broth
1 c. milk
1 c. cream
10 oz. each: broccoli, cauliflower and corn
1 tbsp. snipped fresh dill

In Dutch oven fry bacon and drain. In 1 teaspoon bacon fat, saute onions and peppers. Stir in soups, cream and milk and bring almost to boiling point. Add vegetables. Simmer 10 minutes then add bacon and dill. (Salt and pepper to taste.) 8-10 servings.