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Submitted by: Terri Peterson from New Richmond, WI
Originally shared on the web 02/23/2018

9 to 10 slices bacon, diced
1 onion, chopped
2 10-3⁄4-oz. cans cream of potato soup
1-1⁄2 c. cooked wild rice
2 pts. half-and-half
2 c. American cheese, shredded

Sauté bacon and onion together until bacon is crisp and onion is tender; drain and set aside. Combine soup and rice in a saucepan; stir in bacon mixture, half-and-half and cheese. Cook over low heat until cheese melts. Serves 6 to 8.