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Cheesy Wild Rice Soup Recipe

Cheesy Wild Rice Soup Recipe

We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice requested in the original recipe with a boxed rice mix to make it even faster.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 4 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 8 ounces process cheese (Velveeta), cubed
  • 1/2 pound bacon strips, cooked and crumbled


  • 1. In a large saucepan, prepare rice mix according to package directions. Add the milk, soup and cheese. Cook and stir until cheese is melted. Garnish with bacon. Yield: 8 servings.

Nutritional Facts

1 cup: 464 calories, 29g fat (14g saturated fat), 70mg cholesterol, 1492mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 21g protein

Reviews for Cheesy Wild Rice Soup

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Reviewed Dec. 24, 2012

"All-time family favorite. Make it every Christmas eve. It's a tradition. I've been making this recipe for company and for family from my 1st taste of home cookbook 15 yrs. ago. I use wild rice. I have even purchased canned precooked wild rice. Double the recipe. You won't be disappointed."

Reviewed Sep. 12, 2011

"This recipe was so good that my 7-year-old daughter wanted some of the left-overs for breakfast the next morning!"

Reviewed Dec. 30, 2010

"Good; makes ALOT"

Reviewed Aug. 24, 2009

"I would like the original recipe. We like "REAL" Wild Rice not the packaged combo. Thanks!!"

Reviewed Jan. 18, 2009

"I don't care for the taste of Velveeta, so I use an 8-oz package of shredded colby and monterrey jack cheese - the texture of this soup is really interesting, one of our favorites!"

Reviewed Jan. 9, 2009

"This was so easy and fast! My husband loved it. I will definately make it again."

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