Cheese and Potato Soup



INGREDIENTS:

1/2 cup wild rice, uncooked

1 1/2 cups water

1/2 pound bacon, cut into pieces

1/4 cup chopped onion

1 quart milk

carrot curls

2 (10 oz.) cans cream of potato soup,

diluted with 1 can liquid

(1/2 milk, 1/2 water)

2 1/2 cups grated American cheese

DIRECTIONS:

1. Combine wild rice and water. Cook over low heat for
45 minutes. Drain; set aside. Fry bacon and onion. Drain
on towel. Place soup in large kettle and dilute. Stir in
milk, bacon, onion, cheese, and cooled rice. Stir until
cheese is melted. Garnish with carrot curls.



Cheese and Potato Soup