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.0 cans cream of potato soup (dilute with 1 can liquid)
1/2 c. milk
1/2 c. 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 carrots. Yield 8-10 servings.