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Quick Wild Rice Soup

 Quick Wild Rice Soup
While my mother helped out on the family farm, I took over in the kitchen and have been cooking ever since. I often serve this soup with a loaf of warm bread.
10 ServingsPrep/Total Time: 30 min.


  • 10 bacon strips
  • 1 medium onion, chopped
  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
  • 4 cups milk
  • 2 cups process cheese (Velveeta)


  • In a large skillet, cook bacon until crisp; remove to paper towels to
  • drain. Reserve 1 teaspoon drippings; saute onion in drippings.
  • In a large saucepan, cook rice according to package directions. Stir
  • in the soup, milk, cheese and onion. Crumble eight strips of bacon;
  • add to soup. Cook and stir over low heat until cheese is melted.
  • Crumble remaining bacon and sprinkle over soup. Yield: 6-8
  • servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 355 calories, 23 g fat (11 g saturated fat), 45 mg cholesterol, 972 mg sodium, 25 g carbohydrate, 1 g fiber, 12 g protein.