1 c. wild rice
4 c. water
4 tsp. or 4 cubes chicken bouillon
2 cans cream of potato soup
4 tbsp. onion
2 pts. 1/2 and 1/2
9 slices bacon, crisp
2 c. American cheese or Velveeta, shredded

Wash wild rice 3 times. Add to water and bouillon. Bring to boil; simmer 40 minutes; drain.

Heat remaining ingredients in pan until cheese melts; add rice. Leave in crockpot several hours to blend flavor. Can be served as soon as warmed through.