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Cheese and Potato Wild Rice Soup

1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces (or you can use ham)
1/4 c. onion
2 cans cream of potato soup (dilute with 1/2 can milk, 1/2 can water)
1 qt. milk
2 1/2 c. grated American cheese

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain; set aside. Fry bacon pieces and onion until bacon is crisp. Drain on paper towels. Place soup in large saucepan; dilute as directed above. Stir in 1 quart milk, bacon, onion, cheese and cooked rice. Stir until cheese is melted. Yield: 8-10 servings.

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