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Wild Rice Potato Soup
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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