8 slices bacon, diced
1 med. onion, chopped
1 med. green pepper, chopped
2 cans cream of potato soup
1 can chicken broth
1 c. heavy cream (I used all milk)
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 (adjust to taste)

Saute bacon until crisp; drain; remove all but 2 tablespoons of fat; add onions and pepper, saute for 3 minutes. Stir in soups, cream and milk; bring to boiling. Add broccoli, cauliflower and corn; simmer, covered for 10 to 12 minutes or until vegetables are tender. Add 1/2 teaspoon salt, 1/8 teaspoon pepper, the bacon and dill.

I added the bacon at serving time. 1 1/2 cups shredded sharp cheese may be added and heated until cheese melts. This may be frozen. I used fresh broccoli and cauliflower, blanched.