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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. Ingredients:
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) |
Directions:
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).
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