2 cans potato soup
2 c. shredded American deluxe cheese
9 slices bacon
1 medium onion
1 c. cooked wild rice
2 pt. half and half

Combine soup and cheese; heat over low heat until cheese is melted. Cook bacon and onions together. Drain on paper towels. Break bacon into small pieces. Add to soup mixture. Add half and half; simmer over low heat for 1/2 hour.

Note: Can also be made in a crock-pot.