Cheesy Bacon Wild Rice Soup

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I know that creamy-something-and-other-wild-rice-soup is popular, and you’ve probably got a kazillion recipes for it. But Cheesy Bacon Wild Rice Soup? This, my friends, is the one you need to make. Right. Now.
I am not taking responsibility for the calorie content in this soup. In fact, I don’t even know what it is. I don’t want to know what it is. And neither will you because Cheesy Bacon Wild Rice Soup is so good you won’t. even. care.

Ingredients for Cheesy Bacon Wild Rice Soup
1 pound bacon, cut into bite sized pieces
1 onion, diced
1/2 pound wild rice or wild rice blend
3 (10.5 oz) cans Cream of Potato Soup
3 cans (fill the soup cans from above) half full of milk
1 quart Half and Half
1 pound Velveeta cheese, cubed into small chunks — or 1 pound brick of cheddar, shredded, and 1 (8 oz) brick cream cheese, cubed.
How to make Cheesy Bacon Wild Rice Soup
First, you need to prepare the wild rice according to the directions on the package. (And if you’re wondering how to get wild rice to end up flat, not curled—the secret is to boil it slowly and softly. If you boil it too hard, it curls.) Drain the rice. Set aside.
Second, you need to fry up your bacon and onion. Not to crispy crumbly, but “done”. Drain off the fat. Set aside.
Now, it’s time to put the soup together. To a large pot, add the cooked wild rice, fried bacon and onions, the cans of potato soup…

…and those same soup cans each filled once with milk (half full also works).

Now, add that whole quart of half and half to the soup. Yes, the whole darn quart.

Stir to combine. Continue stirring occasionally as you heat this soup slowly. You do not want this to boil. Slow and thorough. Good things take time, you know? Yes.
Looking for a nice side to serve with this soup? You may also enjoy…Homemade Breadsticks
Now, keep it nice and warm. About a half hour before you intend to devour this soup, add the cubed Velveeta cheese (or the shredded cheddar and cream cheese mixture mentioned above.)

Continue heating slowly, stirring occasionally to get the cheese melted through.
Now, friends, serve it up in your best china!
Or— if you’re feeling really fancy—you can make these homemade bread bowls. They pair perfectly with this thick and creamy soup. These from-scratch breadsticks work well, too!
Watch my YouTube video for how to make this recipe!



Cheesy Bacon Wild Rice
Perfect for chilly days, this comforting cheesy wild rice soup recipe combines rich flavors for a cozy bowl of yum.
Ingredients
- 1 lb bacon, chopped
- 1 onion, chopped
- 1/2 lb wild rice
- 3 10.5 oz cans cream of potato soup
- 3 soup cans 1/2 full of milk
- 1 quart Half and Half
- 1 lb Velveeta OR
- 1 lb cheddar, shredded AND 1 (8 oz) brick cream cheese, cubed
Instructions
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Fry the bacon and onion together. Drain.
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If using raw wild rice, prepare the wild rice according to package directions. 1/2 pound raw wild rice = 1 cup raw wild rice = 4 cups cooked wild rice)
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Combine bacon, onion, and prepared wild rice in a large soup pot.
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To large soup pot, also add 3 cans of potato soup. Fill empty soup cans 1/2 full of milk (to rinse out remaining potato soup) and then dump milk into soup pot as well.
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Add 1 quart half and half. Stir to combine.
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Heat slowly and gently. You don't not want to rush the heating of this soup or it will scorch/burn to the bottom of the soup pot and you will be sad.
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When soup is hot, add cheese. (Either Velveeta or cheddar/cream cheese). Stir to melt, slowly. Do not rush the melting!
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Serve. Enjoy. Have two bowls. No one will judge you. 🙂
Oh my, this does look YUMMY!!
This looks so good. And I just happen to have a cream of potato soup surplus. Serendipity!!!