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
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
Reviews
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!
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.
This recipe was so good that my 7-year-old daughter wanted some of the left-overs for breakfast the next morning!
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Good; makes ALOT
I would like the original recipe. We like "REAL" Wild Rice not the packaged combo. Thanks!!
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!
This was so easy and fast! My husband loved it. I will definately make it again.
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