1/2 c. wild rice (uncooked)
1 1/2 c. water
1/2 lb. bacon, cut in sm. strips
1/4 c. onion, chopped
2 cans cream of potato soup
2 1/2 c. American cheese, grated
1 qt. milk

Cook wild rice in water for 45 minutes; drain. Fry bacon pieces and onion in skillet until bacon is crisp; drain. Place soup in large saucepan. Dilute with 1/2 cup water. Stir in milk, bacon, onion mixture, cheese and cooked rice. Heat. DO NOT BOIL.