Cheesy Wild Rice Soup

Health score
12%
Cheesy Wild Rice Soup
45 min.
6
1026kcal

Suggestions


Welcome to the ultimate comfort food experience with our delicious Cheesy Wild Rice Soup! Perfect for lunch or dinner, this hearty main course is sure to warm your heart and satisfy your cravings. With a creamy base and the rich flavor of American cheese, every spoonful is a delightful blend of taste and texture.

Picture this: crispy bacon mingling with tender onions, melding perfectly with creamy potato soup and nutty wild rice. As we simmer everything together, the cheese melts into a velvety sauce that envelops every morsel, creating a delightful symphony of flavors. The addition of fluffy biscuit bowls takes this dish to the next level, offering a fun and edible way to enjoy your soup.

If you’re looking to impress your family or friends, or simply craving a delicious way to indulge on a chilly day, this Cheesy Wild Rice Soup is your go-to recipe. It’s not just about tasting good; it’s about creating warm memories around the dinner table. In just 45 minutes, you can prepare a meal that serves six, making it ideal for gatherings or cozy nights in.

So gather your ingredients and get ready to dive into a bowl of cheesy goodness that’s filled with crunch, creaminess, and a hint of comfort. Let’s make mealtime special with this delectable dish!

Ingredients

  • cups processed cheese food shredded
  • slices bacon diced
  • servings optional: biscuit bowls 
  • 16.3 oz flaky biscuits refrigerated
  • 1.5 cups rice wild cooked
  • 21.5 oz condensed cream of potato soup canned
  • pts half-and-half 
  •  onion chopped

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven

Directions

  1. In a skillet over medium heat, saut bacon and onion together until bacon is crisp and onion is tender.
  2. Drain and set aside.
  3. 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.
  4. Serve in Biscuit Bowls, if desired.
  5. 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.
  6. 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.

Nutrition Facts

Calories1026kcal
Protein9.72%
Fat59.86%
Carbs30.42%

Properties

Glycemic Index
30.5
Glycemic Load
31.96
Inflammation Score
-7
Nutrition Score
24.27173888165%

Flavonoids

Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.72mg

Nutrients percent of daily need

Calories:1025.56kcal
51.28%
Fat:68.48g
105.36%
Saturated Fat:31.18g
194.87%
Carbohydrates:78.3g
26.1%
Net Carbohydrates:75.83g
27.57%
Sugar:27.03g
30.04%
Cholesterol:128.74mg
42.91%
Sodium:1992.32mg
86.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.01g
50.02%
Calcium:690.29mg
69.03%
Phosphorus:628.15mg
62.81%
Vitamin B2:0.76mg
44.51%
Selenium:28.42µg
40.6%
Manganese:0.8mg
40.1%
Vitamin B1:0.48mg
31.98%
Vitamin B3:5.08mg
25.4%
Zinc:3.64mg
24.25%
Vitamin A:1148.49IU
22.97%
Folate:87.72µg
21.93%
Vitamin B12:1.21µg
20.11%
Vitamin E:2.98mg
19.83%
Iron:3.51mg
19.48%
Copper:0.38mg
18.98%
Vitamin B5:1.86mg
18.59%
Vitamin B6:0.35mg
17.74%
Potassium:584.06mg
16.69%
Magnesium:58.79mg
14.7%
Vitamin K:13.17µg
12.55%
Fiber:2.47g
9.88%
Vitamin C:2.78mg
3.37%
Vitamin D:0.41µg
2.75%
Source:My Recipes