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Cheesy Wild Rice Soup

Oxmoor House
Yield Serves 6 to 8
Garnish each bowl of this soup with a little extra crispy bacon... yummy!


  • 9 to 10 slices bacon, diced
  • 1 onion, chopped
  • 2 (10 3/4-oz.) cans cream of potato soup
  • 1 1/2 cups cooked wild rice
  • 2 pts. half-and-half
  • 2 cups American cheese, shredded
  • Optional: Biscuit Bowls
  • Biscuit Bowls:
  • 1 (16.3-oz.) tube refrigerated jumbo flaky biscuits
  • non-stick vegetable spray

How to Make It

  1. In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside.

  2. Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese.Cook over low heat until cheese melts, stirring occassionally. Serve in Biscuit Bowls, if desired.

  3. Biscuit Bowls:
    Flatten each biscuit into a 5-inch round. Invert 8 (6-ounce) custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350° for 14 minutes. Cool slightly and remove biscuits from cups. Return to oven and bake 7 to 10 more minutes or until golden.

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