1 can cream of potato soup
1/3 c. raw wild rice
2 c. half & half
1/2 c. grated Swiss cheese
1 tsp. minced onion
2 chicken bouillon cubes
1 c. water

Boil onion and bouillon cubes in water. Add soup cheese, half & half and rice. Add cheese until melted. Garnish with bacon.

WILD RICE PREPARATION:

Wash 1 cup wild rice by running in a wire strainer or rinse and drain twice in a pan of cold water. Place the washed wild rice in a heavy saucepan with 4 cups of lightly salted water. Bring to a boil. Simmer covered for about 45-50 minutes or until rice is tender and has mostly opened, but no mushy. Uncover, fluff with a table fork. Simmer for an additional 5 minutes, but do not let wild rice get too dried. Drain away excess liquid if any. Note: 1 cup wild rice expands to yield 3-3 1/2 cups of cooked wild rice.