1 c. uncooked wild rice
2 c. water
2 tbsp. butter
1 med. onion, minced
1 qt. milk
2 can cream of potato soup
1 lb. Velveeta cheese
10 strips crisp bacon; optional

In separate saucepan prepare wild rice according to basic preparation. Saute onion in butter until tender. Add water, milk, and potato soup; increase heat to medium, stirring occasionally. When mixture is hot, add cheese in chunks to speed melting. When creamy, add cooked wild rice. Garnish with bacon crumbled.

For variations: saute mushrooms or green peppers with onion. Serves 6-8.