1/2 c. uncooked wild rice
2 c. water
2 tbsp. butter
1 med. onion, minced
1 qt. milk
2 cans cream of potato soup
1 lb. Velveeta cheese
10 strips crumbled bacon

Prepare rice in one pan. In another pan saute onion in butter until tender. Add water, milk and soup. Increase heat to medium, stirring occasionally. When mixture is hot add cheese in chunks. When creamy, add cooked wild rice. Garnish with crumbled bacon.