This soup is one of my favorites that I’ve been making for years. It’s easy and everyone likes it.
1 – 15 oz. can of wild rice, drained
2 cups firmly packed shredded American Cheese (I use Land O Lakes)
1 can Cream of Potato soup
2 to 3 cups* water
1 cup of half and half cream
2 to 3 cups* milk
1/4 teaspoon onion powder
dash of pepper
Combine everything in a large, heavy saucepan. Cook over low heat, stirring often, until the cheese has melted.
When serving, garnish bowls of soup with fried, crumbled bacon.
* For a richer, thicker soup use 2 cups