Cheesy Wild Rice Soup

Contributed By: bluther
Quick Cooking Magazine

A simple, flavorful soup to warm you up

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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Nutrition Content: Good Source of Calcium
Meal Type: Entree

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Ingredients

1 6 oz Package quick-cooking long grain and wild rice mix
4 cups Milk
1 10 3/4 oz Can condensed cream of potato soup, undiluted
8 oz Process American cheese, cubed
1/2 lb Sliced bacon, cooked and crumbled

Preparation

In a large saucepan, prepare rice according to package directions. Stir in milk, soup and cheese; mix well. Cook and stir until cheese is melted. Garnish with bacon.


Yield: 6-8 servings

Cook's Notes

Nutrition Information

Calories: 419 ; Total Fat: 25 g ; Saturated Fat: 11 g ; Polyunsaturated Fat: 2 g ; Carbohydrates: 28 g ; Protein: 20 g ; Vitamin A: 597 IU ; Vitamin C: 1 mg ; Calcium: 326 mg ; Sodium: 1156 mg ; Iron: 1 mg ; Fiber: 1 g

Recipe Comments

Commented by: typwc

I found this soup to be pretty good, used shredded cheddar cheese like the other commenter, and also added flour to thicken it a little. It is definitely not a stand-alone soup, but an acceptable appetizer or side dish.

 

Commented by: irisheyes

I absoutely love this soup! I do use shredded cheddar instead of Velveeta, though, and I add around 10-12 ounces instead of 8. It tastes great and is a wonderful side dish for something a little lighter, like baked fish.