Cheese And Potato Wild Rice Soup
A hearty and creamy wild rice soup with crispy bacon, melted American cheese, and tender potatoes, offering rich comfort with a smoky and cheesy flavor profile. Perfect for cozy gatherings or a satisfying family dinner, it's a delicious blend of textures and flavors that warms the soul.
Ingredients
Instructions
- Combine wild rice and water in a saucepan and cook over low heat for 45 minutes.
- Drain the cooked rice and set aside.
- Fry bacon pieces and chopped onion in a skillet until the bacon is crisp.
- Drain bacon and onion on paper towels.
- Place the cream of potato soup in a large saucepan and dilute with half a can of liquid (milk and water).
- Stir in the quart of milk, cooked bacon and onion, grated American cheese, and cooked rice.
- Stir until the cheese is melted.
- Garnish with carrot curls if desired and serve.
Tips & Substitutions
To enhance the flavor, consider adding garlic or celery when frying the bacon and onion. For a lighter version, you can substitute half of the American cheese with a reduced-fat cheese. If wild rice is unavailable, brown rice can be used, though it will change the cooking time and texture. For a vegetarian option, omit the bacon and use vegetable broth instead of water.
Serving Suggestions
This Cheese And Potato Wild Rice Soup pairs beautifully with a crisp green salad or crusty bread for a complete meal. Consider garnishing with fresh herbs like chives or parsley for added color and flavor. For a heartier option, serve alongside Potato Lasagna or Barbecue Hamburger Pie to satisfy larger appetites.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, stirring occasionally, until heated through. If the soup thickens too much in the fridge, add a splash of milk or water to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Potato Wild Rice Soup contains roughly 567 calories, with 15g protein, 90g carbohydrates, and 17g fat. It is an excellent source of iron (32% of the Daily Value), protein (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 649mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While American cheese provides a creamy texture, you can substitute it with cheddar or mozzarella. Just be aware that the flavor and melting qualities may differ. Mixing cheeses can also create a unique taste, so feel free to experiment.
How can I make this soup gluten-free?
To ensure this soup is gluten-free, check that the cream of potato soup is labeled gluten-free. Most brands are, but it’s always good to verify. Additionally, wild rice is naturally gluten-free, making it a great choice for this recipe.
Can I freeze this soup?
Yes, you can freeze this soup! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When reheating, thaw overnight in the refrigerator and warm on the stovetop, stirring well to restore the creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).