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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a great Minnesota recipe, and soooo good...creamy and filling too! I moved to Southern Missouri, and was surprised that natural wild rice is so hard to find in these parts. I'm not a soup eater, but this is excellent!!! Ingredients:
1 lb bacon, cooked and crumbled |
2 cups uncooked wild rice |
2 quarts half-and-half cream |
1 lb velveeta cheese, cheece |
3 (10 1/2 ounce) cans cream of potato soup |
Directions:
1. Fry bacon and set aside.
2. Cook rice according to package directions, drain water.
3. Add half & half, potato soup and cheese to the cooked wild rice.
4. Crumble bacon & add to mixture.
5. Heat on low until cheese has melted.
6. This freezes very well.
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