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

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 bacon and onion 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. Garnish with carrot. Yield: 8 to 10 servings.