1/2 c. uncooked wild rice
2 c. water
2 tbsp. butter
1 med. onion, minced
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese
Optional - 10 strips crisp bacon, crumbled

In separate saucepan, prepare wild rice. Saute onion in butter until tender. Add water, milk, and potato soup. Increase heat to medium, stirring occasionally. When mixture is hot, add cheese in chunks. When creamy, add cooked wild rice. If desired, garnish with crumbled bacon. For variations: saute mushrooms and (or) green pepper with onion.

Serves 6-8.