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Quick Wild Rice Soup

Total Time

Prep/Total Time: 30 min.


6-8 servings (2-1/2 quarts)

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 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)


  1. In a large skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 teaspoon drippings; saute onion in drippings.
  2. 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.

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