Sunday, October 27, 2013

Cheesy Wild Rice Soup


This recipe a friend gave to me, which we really enjoy.

 It makes a lot, so it's great for a crowd. I usually make a batch on the stove, then transfer to a crock pot to keep warm. It thickens a bit more in the crock pot to a prefect consistency.

The soup freezes well, and I love to grab a container for my lunch in the morning. By noon it has thawed and I throw in in the microwave for a nice warm, filing meal!



Creamy, Cheesy Wild Rice Soup


3/4 c. wild rice, cooked
2 Tbsp. butter
1 qt. milk or half and half
2 c. water
1 medium onion, diced
3 stalks celery, diced
2 cans of cream of potato soup
1 lb. Velveeta cheese, cubed
1/2 lb.. bacon, cooked and diced

In a 2 1/2 qt.pan, saute the onion and celery in butter. Add water, milk, and soup. heat to almost boiling,stirring often, When mixture is hot, add the cheese in chunks, stir to melt. When creamy, add the rice and bacon. Heat and eat.


Print Friendly and PDF

2 comments:

Anonymous said...

I like the sound of this! Joan

Anonymous said...

I have this recipe, too. With MN hunting season coming up, this is a yearly must-have for my hunting crew!