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Wild Rice Soup

9 slices bacon, cut up
1 med. onion
1 1/2 c. cooked wild rice
2 pts. half and half (or 4 c. milk)
2 (11 oz.) cans of cream of potato soup
2 c. shredded cheese (mild Cheddar)

Saute bacon and onion, drain. Mix all ingredients in heavy pan and heat, stirring. When it is hot, add cheese. Heat until cheese melts and serve. Serves 8 to 12.

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