Cheese & Potato Wild Rice Soup
Submitted by 42989
Thick, cheesy wild rice and potato soup loaded with crispy bacon and melted American cheese. A Midwestern comfort soup that’s hearty enough to be the whole meal.
YIELD
4 servingsPREP
30 minCOOK
55 minREADY
85 minIf Minnesota had an official soup, this would be a strong contender. Wild rice, crispy bacon, and melted American cheese in a creamy potato base that’s thick enough to stand a spoon in.
The wild rice simmers separately until it’s tender and nutty, then everything comes together in one big pot. Cream of potato soup forms the foundation, milk stretches it out, and a generous pile of American cheese melts into a smooth, velvety richness.
This is the kind of soup you make on the first real cold snap of the year and keep coming back to until spring.
Pro Tips
- Cook the wild rice until the grains just start to split open and curl. That’s when they’re tender but still have a satisfying chew.
- Fry the bacon until it’s truly crispy. Limp bacon turns soft in the soup and loses its textural contrast.
- Stir the cheese in over low heat so it melts smoothly. American cheese is forgiving, but high heat can still make it grainy.
- Garnish each bowl with extra bacon crumbles and a few carrot curls for color.
Ingredients
Directions
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 servings.
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