Cheese And Potato Wild Rice Soup

• 1/2 c. wild rice, uncooked
• 1 1/2 c. water
• 1/2 lb. bacon, cut in pieces
• 1/4 c. chopped onion
• 2 (10 3/4 oz.) cans cream of potato soup, dilute with 1 can liquid (1/2 milk, 1/2 water)
• 1 qt. milk
• 2 1/2 c. grated American cheese
• carrot curls (optional)

1. Combine
2. wild
3. rice and water in saucepan and cook over low heat for 45 minutes.
4. Drain.
5. Set aside.
6. Fry bacon pieces and onion
7. in
8. skillet until bacon is crisp.
9. Drain bacon and onion on paper towel.
10. Place soup in large saucepan; dilute as directed. Stir
11. in
12. milk
13. (1 quart), bacon, onion, cheese and cooked
14. rice. Stir
15. until
16. cheese
17. is
18. melted.
19. Garnish
20. with carrot.
21. Yields 8 to 10 servings.

wild rice, water, bacon, onion, cream of potato soup, milk, american cheese, carrot curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344500 (may not work)