1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. onion, chopped
2 (10 3/4 oz.) can cream of potato soup, dilute with 1 can liquid 1/2 milk, 1/2 water
1 qt. milk
2 1/2 c. American cheese, grated

Combine rice and water in pan and cook over low heat 45 minutes, drain. Set aside. Fry bacon and onion in skillet until crisp. Drain on paper towel. Place soup in large saucepan; dilute as directed above. Stir in milk (1 quart) bacon, onion, cheese and cooked rice. Stir until cheese is melted.