1/2 c. uncooked wild rice
5 slices bacon
1/4 c. chopped onion
2 (10 1/2 oz.) cans cream of potato soup, undiluted
4 c. milk
8 oz. American cheese, cubed

Wash wild rice in 3 changes of hot water; drain. Cook rice according to package directions, omitting salt; set rice aside. Cook bacon in a Dutch oven until crisp. Remove bacon, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon and set aside.

Saute onion in bacon drippings until tender. Add soup, milk, cheese and rice. Cook over medium heat until cheese melts, stirring constantly. Garnish individual servings with bacon and serve immediately. Yield 9 cups.