2 cans cream of potato soup
2 pts. half and half
9 slices bacon
1 med. onion
1 c. chopped celery
1 1/2 c. cooked wild rice (1/2 c. uncooked)
1 1/2 c. water
2 c. grated American cheese

Cook wild rice in water (2 cups water and sprinkle of salt) until tender. Rinse well. Saute onions and celery in butter until tender. Fry bacon and crumble into pieces. Add soup, half and half, water, cheese, bacon, onion and celery and heat well until cheese melts.