Recipe by Miss. McGillicudy
I got this recipe from my Mom, I have not made it yet but she has and she loves it, she says it is great for warming up on a cold winter day. The cook time includes the rice cooking.
Top Review by ReeLani
A fairly easy soup to put together with decent flavor. I let it cook a little too long, so the texture was not quite what I hoped for, but that was no fault of the recipe. Good on a cold winter day.
- 2⁄3 cup uncooked wild rice, rinsed
- 1 cup finely grated potato
- 1 medium onion, minced
- 2 cups water
- 2 tablespoons butter
- 1 quart milk
- 2 tablespoons all-purpose flour
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 teaspoon parsley flakes
- 8 ounces processed cheese, such as Velveeta
- 10 slices bacon, browned, drained and crumbled
- 1⁄4 teaspoon cayenne pepper (optional)
Directions See How It's Made
- Cover wild rice with water in a medium sized saucepan.
- Simmer over low heat about 40 minutes until rice is barely tender, taking care not to overcook.
- Drain and set aside.
- Combine water and butter in a soup kettle.
- Add grated potatoes and minced onions.
- Reserving 1/4 cup milk, pour remaining milk into kettle.
- Simmer on low stirring often to avoid scorching.
- Add flour to remaining milk and stir into kettle until soup is creamy and smooth in texture.
- Season with salt and pepper.
- Stir in rice, parsley flakes, cheese and bacon.
- Heat until cheese melts.