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Quick Wild Rice Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 10 Jones Dairy Farm Dry-Aged 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. Yield: 6-8 servings (2-1/2 quarts).

Nutritional Facts

1 cup: 355 calories, 23g fat (11g saturated fat), 45mg cholesterol, 972mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 12g protein.

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Yonko57 User ID: 2034349 46823
Reviewed Dec. 21, 2009

"This has become a family favorite for years. quick and easy. Great on a cold winter night."

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