Cheese & Potato Wild Rice Soup
Yield
servingsPrep
30 minCook
55 minReady
85 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
wild rice
uncooked |
|
| 1 ½ | cups |
water
|
|
| ½ | pound |
bacon
cut in pieces |
|
| ¼ | cup |
onions
chopped |
|
| 2 | cans |
soup, cream of potato
dilute with 1 can liquid - 1/2 milk, 1/2 water |
*
|
| 1 | quart |
milk
|
|
| 2 ½ | cups |
american cheese
grated |
|
| 1 | x |
carrots
curls, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
wild rice
uncooked |
|
| 355 | ml |
water
|
|
| 226.8 | g |
bacon
cut in pieces |
|
| 59 | ml |
onions
chopped |
|
| 2 | cans |
soup, cream of potato
dilute with 1 can liquid - 1/2 milk, 1/2 water |
*
|
| 0.9 | l |
milk
|
|
| 591 | ml |
american cheese
grated |
|
| 1 | x |
carrots
curls, optional |
*
|
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.
