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

Combine wild rice and water. Cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain on toweling. Place soup in large saucepan; dilute as directed. Stir in milk (1 quart) bacon, onion, cheese and rice. Stir until cheese is melted. Garnish with carrot curls. 8 to 10 servings.