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 (dilute with one can liquid - 1/2 milk and 1/2 water)
1 qt. milk
2 1/2 c. grated American cheese
Carrot curls (optional)

Combine wild rice and water in pan and cook over low heat 45 minutes. Drain and set aside. Fry bacon pieces and onion in skillet until crisp. Drain on paper towel. Put soup in large saucepan, dilute as directed. Stir in milk (1 quart), bacon, and onion, cheese, and cooked rice. Stir until cheese is melted. Garnish with carrot curls. 8-10 servings.