Wild Rice And Potato Soup

• 1 box (6 Oz) Uncle Bens Long Grain Rice
• 1 package (5.4 Oz) Lipton's Mushroom Rice
• 1 cup Diced Onion
• 2 cups Diced Celery
• 2 packages (3 Oz Each) Real Bacon Pieces
• 2 cans (8 Oz. Can) Mushroom Pieces And Juices
• 2 cans (10.75 Oz. Can) Cream Of Potato Soup
• 1 can (10.75 Oz. Can) Cream Of Celery
• 1 can (10.75 Oz. Can) Cream Of Mushroom
• 2 cans (10.75 Oz. Can) Chicken Broth
• 2 cups Shredded Cheese
• 1 quart Half-and-half

1. Cook rice according to directions on the packages. When it's done, set aside.
2. Saute onions and celery in the bottom of a large pot (8-quart pot) over medium heat. Add all remaining ingredients (including the cooked rice) to the pot except the half-and-half. Heat through. Remove from heat and add half-and-half. Then place back on the stovetop over medium-low heat and warm until serving. Don't boil or this soup will curdle. Makes a nice BIG batch!
3. Tastes best with a loaf of crusty French bread with an herb and garlic butter.

uncle, onion, celery, bacon, mushroom, cream of potato soup, cream of celery, cream of mushroom, chicken broth, shredded cheese

Taken from tastykitchen.com/recipes/soups/wild-rice-and-potato-soup/ (may not work)