1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. chopped onion
2 (10 3/4 oz.) cans cream of potato soup (dilute with 1 can liquid, 1/2 milk & 1/2 water)
1 qt. milk
2 1/2 c. grated American cheese

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon and onion until bacon is crisp. Drain bacon and onion on paper towel. Place canned soup in large saucepan, dilute as directed above. Stir in quart of milk, bacon, onion, cheese and cooked rice. Stir until cheese is melted. Yield 8-10 servings.