1 1/2 c. cooked & drained wild rice
1/2 lb. bacon, cut in pieces
1/4 c. onion, chopped
3 c. cream of potato soup
4 c. half & half
2 1/2 c. grated American cheese

Fry bacon and onion until bacon is crisp. Drain excess fat. Place soup in saucepan, stir in half & half, fried bacon and onion, cheese and cooked rice. Stir until cheese is melted. Serve with garnish of carrot curls or parsley.