Ingredients
- 1 package (6.2 ounce) long-grain and wild rice mix (such as Uncle Ben’s)
- 1 pound bacon, diced
- 1/2 pound fresh sliced mushrooms
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 3 3/4 cups half and half (for a creamier flavor use 3 cups light cream and 3/4 cups heavy 33-35% whipping cream)
- 2 1/2 cups chicken broth
- 2 cans (10 3/4 ounce) condensed cream of potato soup (undiluted)
- 1 loaf (8 ounce) Velveeta cheese (cubed)
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
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Step 2: Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving some drippings (reserve as much as you like).
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Step 3: To the bacon drippings add in mushrooms and onion; cook until tender (about 5-6 minutes).
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Step 4: Add in garlic; cook 2 minutes.
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Step 5: Mix in rice, cooked, bacon, half-and-half and remaining ingredients; cook over medium-low heat stirring constantly until soup is thoroughly heated and cheese melts.
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Step 6: Season with salt and pepper to taste.
We hope you enjoy this recipe!
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