1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. onion, chopped (optional)
2 cans (10 3/4 oz.) cream of potato soup
1 qt. milk
2 1/2 c. grated cheese - Colby, Longhorn or American

Simmer rice and water in covered saucepan until rice is fluffed and tender. Fry bacon and optional onion, drain on paper towel. Dilute potato soup in large saucepan with 1/2 can water and 1/2 can milk. Stir into soup: 1 quart milk, bacon, (onion), cheese and rice. (Rice can be drained first or any remaining liquid can be put in with the rice.) Heat, stirring until cheese is melted.

Note: Quantity of rice, bacon or cheese can be increased to suit your own taste.