Instructions
1/2 cup raw wild rice
3 cups water
9 slices bacon, cut into small pieces
1 medium onion, chopped
2 cans cream of potato soup
2 pints half-and-half
2 cups grated American cheese
Cook wild rice in water for 30 minutes. Drain and set aside. Sauté bacon; add onion and sauté until translucent. Drain grease. Mix bacon and onion with soup. Heat on low; add cooked rice, half-and-half and cheese. Simmer. Pour into slow cooker on low for 3-4 hours. (Note: Don’t let soup get too hot!)
