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 pan and cook over low heat 25 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 until cheese is melted. Makes 8-10 servings.