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 quart milk
2 1/2 c. grated American cheese
Carrot curls (optional)

Dilute cream of potato soup with 1 can liquid, 1/2 milk; 1/2 water.

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed above. Stir in milk (1 quart), bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yield: 8 to 10 servings.