Prep 30 hrs
Cook 2 hrs
Paul Harvey November 1984. The best soup I have ever tasted.
- 1⁄2 cup wild rice, uncooked
- 1 minced onion
- 2 tablespoons butter
- 2 cups water
- 2 cubed potatoes
- 1 bouillon cube (chicken or vegetable)
- 1 quart milk
- 1 lb Velveeta cheese, grated
- Prepare wild rice according to directions on package.
- Sauté onion in butter until tender.
- Add water, potatoes and bouillon.
- Cook until potatoes are tender.
- Add milk and cheese, stirring occasionally.
- When mixture is creamy, add cooked rice.
- You can garnish the soup with cooked bacon bits.
- You can add mushrooms and/or bell peppers with the onion when cooking.
Once you cook the wild rice, this comes together quickly - and it's worth cooking wild rice ahead of time and keeping some frozen and ready to use. Halved the recipe, but used more broth (2 cups), with 2 cups milk. (This made three servings for me). I did not have Velveeta, but had some kind of equivalent cheese that I picked up by mistake a while back. I also added some real cheddar cheese, which melted very nicely. Also used a few crimini mushrooms, which added nice flavor. Great flavor, and I love that I would nearly always have these ingredients handy.
Really, really, really good comfort soup. Maybe not quite the best soup I've ever tasted but awfully good. Used half the cheese to lower calories as fat content is high. The advantage of using Velveeta is that it melts well and doesn't clump. We also added a bit more rice, and garnished with some imitation bacon bits. For the broth we used something called Better Than Bouillon, a vegetable-based product that is very tasty. Thanks so much for this recipe, will be making again. Try this recipe, you'll be pleased.