3 cans cream of potato soup
2 cans cheddar cheese soup
3/4 c. wild rice
1 lb. bacon (can use chopped up ham)
1 sm. onion, minced
2-3 celery stalks, chopped small
4 c. milk

Cook rice until tender. Cut up bacon and fry (small pieces). Saute onion and celery in some butter until tender. Combine all ingredients in big saucepan. Bring to a boil over medium heat. Reduce heat; simmer for about 1/2 hour.