3 cans of undiluted cream of potato soup
1 pt. half and half
1 pt. milk
1 1/2 c. grated American cheese
1 1/2 cup grated Cheddar cheese
1/2 cup cooked wild rice
1/2 cup chopped onion
12 slices bacon, chopped

You may substitute 2 cans of Cheddar cheese soup for both cheeses, if desired.

In medium skillet, fry bacon and onion together until done, set aside. Combine remaining ingredients in a large pot, add bacon and onion mixture. Warm thoroughly, until cheese melts. Yields four quarts.