Cheesy Wild Rice Soup
- 1 pkg. (6.2 oz) fast cooking long grain and wild rice mix
- 4 c. milk
- 1 can (10 ¾ oz.) condensed cream of potato soup, undiluted
- 8 oz. process cheese (Velveeta), cubed
- ½ lb. sliced bacon, cooked and crumbled
In a large saucepan, prepare rice according to package directions. Stir in the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon, serve and enjoy!
*Author's note: I add 2 cans of cream of potato soup*
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