Cream of Wild Rice Soup

1 1/2 c. salted water
1/2 c. raw wild rice
9 slices bacon, cut in small pieces
1 medium onion, chopped
2 cans potato soup
2 pints half-and-half
2 c. grated American cheese

Cook wild rice in water for 30 minutes. Sauté bacon and onion until onion is transparent. Drain and mix with potato soup and rice. Add half-and-half and cheese. Simmer on low heat until cheese melts, or place in slow cooker on low for one – two hours.

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