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 1/2 can milk and 1/2 can water
1 qt. milk
2 1/2 c. grated American cheese (or 1/2 Mozzarella)
Carrot curls (optional)

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