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Cheesy Wild Rice Soup

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. —Lisa Hofer, Hitchcock, South Dakota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 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 Velveeta, cubed
  • 1/2 pound bacon strips, cooked and crumbled
  • Optional: Minced chives and oyster crackers

Directions

  • 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 and, if desired, minced fresh chives and oyster crackers.
Nutrition Facts
1 cup: 464 calories, 29g fat (14g saturated fat), 70mg cholesterol, 1492mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • Pauline
    Dec 13, 2020

    This is a great base recipe! I added corn, and bacon to this. I also used 1/2 the velveeta cheese and added coby and provolone cheese. My kids loved it!

  • mckittrick6
    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.

  • slbastress
    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!

  • cnathe
    Aug 20, 2011

    No comment left

  • cklayum
    Dec 30, 2010

    Good; makes ALOT

  • kayesandra
    Aug 24, 2009

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

  • jsm555
    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!

  • Bonnie Hattery
    Jan 9, 2009

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

  • Celia
    Jan 8, 2007

    No comment left

  • Ronell
    Dec 8, 2005

    No comment left