1/2 c. uncooked wild rice
2 c. water
2 tbsp. butter
1 med. onion, minced
1 qt. milk
2 (10 3/4 oz.) cans cream of potato soup
1 lb. Velveeta cheese
10 strips bacon, cooked & crumbled

Prepare rice as directed. Saute onion in butter. Add water, milk and soup. Heat over low heat, stirring occasionally. Add cheese and stir until melted. Add rice last. Garnish with bacon crumbs before serving. For variation add mushrooms and green pepper to sauteed mixture.