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Wild Rice Potato Soup
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Description
An incredibly easy soup with great flavor. You can use the slow cooker for several hours or just put it together on the stovetop until it’s heated through.
Ingredients
- ½ cups Onion, Chopped
- 2 cans Cream Of Potato Soup
- 2 cups Wild Rice; Cooked, Canned Works Just Be Sure To Drain And Rinse It First
- 2 pints Half-and-Half; Yes, Fat Free Works
- ½ cups Bacon, Cooked Crisp And Crumbled (or Ham Pieces)
- Fresh Ground Pepper, to taste
- 2 cups Cheddar Cheese, Shredded
Preparation
Cook onion in microwave until softened. In a slow cooker or a large dutch oven, combine all ingredients except cheddar cheese. Stir until well blended.
If using the slow cooker, cook on low for 4 hours. If you are using the stovetop, cook on low until heated through. Either way, add the cheddar cheese 5 minutes before serving and stir until melted.
Chopped almonds are a great addition to this soup.
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