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 1/2 oz.) cans cream of potato soup diluted with 1 can liquid
1 quart milk
2 1/2 c. grated American cheese

1/2 water and 1/2 milk.

Combine wild rice and water in pan and cook OVER LOW HEAT for 45 to 60 minutes. Rice should be fluffed. Drain and set aside. Fry bacon pieces and onion until crisp; drain. Place potato soup in a large pan and dilute as directed. Stir in 1 quart milk, bacon, onion, cheese and rice. Heat until cheese is melted. Serves 8 to 10.