Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
Sauté mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat, stirring constantly, until soup is thoroughly heated and cheese melts.
Note: To lighten, decrease bacon to 1/4 pound, reserve 2 teaspoons drippings and use fat-free half-and-half, fat-free chicken broth, reduced fat cream of potato soup, and light cheese product.
This soup is such a favorite it has become a tradition in my family. I make it after every Thanksgiving using stock made from the turkey carcass instead of purchased chicken broth. I add leftover turkey meat but otherwise follow the recipe exactly. I tried using 2 packages of rice but preferred using only one (made more of a stew than a soup with my meat addition). We affectionately refer to this soup as the "heart-attack soup" as it certainly isn't healthy but we only have it once a year—oh well. I have substituted fat-free half-n-half and heathier canned soup but, really, what's the point? (There's still the pound of bacon.) My husband and sons absolutely love it and look forward to it yearly—definitely a man-pleaser.