1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon (or use lean ham)
1/4 c. onion, chopped
2 (10 3/4 oz.) cans cream of potato soup (dilute with 1 can liquid: 1/2 milk, 1/2 water)
1 qt. milk
2 1/2 c. grated American cheese

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain, set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain on paper towel. Place soup in large saucepan; dilute as directed. Stir in milk (1 quart), bacon, onions, cheese and cooked rice. Stir until cheese is melted. 8 to 10 servings.