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
10 strips crisp bacon, crumbled

In separate saucepan, prepare wild rice according to basic preparation. 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 to speed melting. When creamy, add cooked wild rice. Garnish with bacon crumbled. For variations, saute mushrooms and/or green pepper with onion. Serves 6-8.