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Creamy Potato & Wild Rice Soup

 6 Bacon strips
 1 Small onion, chopped
 2 cups Red Lake Nation Wild Rice, washed and fully cooked
 3 cups Chicken stock
 2 Cans of Cream of Potato Soup
 2 cups Half-and-Half
 ½ cup Mushrooms, sliced
 2 cups Shredded cheddar cheese

Combine all ingredients (except cheese & half & half) in 3 quart saucepan or Dutch oven. Simmer about 20-30 minutes. Turn off heat and gently pour in half in half.