Cheese and Potato Wild Rice Soup

By sandy_h

Jessie's favorite - from Alison Bentley!

Ingredients

• 1 Package of Uncle Ben’s Long Grain wild rice
• 1/4 cup chopped onions
• 1 Tablespoon butter
• Cooked ham
• 2 10 3/4 ounce can of potato soup (dilute with 1 can liquid- 1/2 milk and 1/2 water)
• 1 1/2 cup shredded cheddar on Monterey Jack cheese
• 1 quart milk
• Pepper to taste

Preparation

Step 1

• Cook wild rice according to package instructions.

• Set aside.

• Melt butter in fry pan.

• Add onion and ham and cook until onion is tender.

• Place soup in Dutch oven.

• Dilute as instructed above.

• Stir in milk (1 quart), ham, onions, cheese, cooked rice, and pepper.

• Stir until cheese is melted.

• Serves 8-10.

Added extra cooked potatoes (diced).