1 1/2 c. wild rice
9 pieces (cut up) bacon
1 med. size onion
2 pts. half and half
2 c. shredded Velveeta cheese
2 (10 3/4 oz.) cans cream of potato soup

Boil wild rice until tender, 20 to 30 minutes. Saute bacon pieces. Drain rice and add half and half, potato soup, onion and bacon (drain grease). Simmer ingredients for about half an hour. Then add cheese and simmer for another half an hour. Serve.