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, dilute with 1 can liquid 1/2 milk, 1/2 water)
1 qt. milk
2 1/2 c. grated American cheese

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. Yields 8-10 servings.