1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. chopped onion
2 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
Carrot curls

Combine rice and water in saucepan, cook over low heat 45 minutes. Drain. Set aside.

Fry bacon pieces and onion in skillet. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed. Stir in milk (1 quart), bacon, onion, cheese and rice. Stir until cheese is melted. Garnish with carrot. 8-10 servings.