Cheesy Wild Rice Soup

Ingredients

• 9 to 10 slices bacon, diced
• 1 onion, chopped
• 2 (10 3/4-oz.) cans cream of potato soup
• 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

Preparation

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.