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
1 qt. milk
2 1/2 c. grated American cheese
Carrot curls (opt.)

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain; set aside. Fry bacon pieces and onion until bacon is crisp. Drain bacon and onion on paper towel. Place 2 cans soup in saucepan diluted with 1 can liquid (1/2 water & 1/3 milk). Stir in 1 quart milk, bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yield: 8 to 10 servings.