Wild Rice Soup

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