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.
Recommended: 25 Soups to Keep You Warm This Fall
VERIFIED BY Taste of Home Test Kitchen
- 10 bacon strips
- 1 medium onion, chopped
- 1 box (6-3/4 ounces) quick-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 cubed process American cheese
- 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 kettle or Dutch oven, cook rice according to package directions; stir in 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).
Originally published as Quick Wild Rice Soup in Country Pork 1996, p35
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