2 c. cooked wild rice
1/2 lb. bacon or ham, cut into pieces
1/4 c. onion, chopped
3 cans cream of potato soup
4 soup cans milk
2 1/2 c. Velveeta cheese, cubed

Fry bacon and onions until bacon is crisp. Drain excess fat. Place soup into a saucepan. Stir in milk, fried bacon and onion, cheese and cooked wild rice. Heat and stir until cheese is melted. If desired, garnish individual servings with a carrot curl. Serves 10 to 12.