1/2 cup wild rice, uncooked
1 1/2 cups water
1/2 pound bacon, cut into pieces
1/4 cup chopped onion
1 cans (10 3/4 oz.) Cream of potato soup, dilute with one can of liquid (1/2 water, 1/2 milk)
1 quart milk
2 1/2 cups grated American cheese (12 - 16 slices)
Carrot curls (optional)

Combine the wild rice and water in a saucepan and cook over low heat for 45 minutes. Drain and set aside. Fry bacon pieces and the onion in a skillet until the bacon is crisp. Drain the bacon and onion on paper towels. Place the soup in a large sauce pan and dilute as directed above. Stir in the milk ( 1 quart), bacon, onion, cheese and cooked rice. Heat over low heat, stirring until the cheese is melted. Garnish with carrot curls.