Cheesy Wild Rice Soup

Ingredients

• 2 cups processed cheese food shredded
• 9 slices bacon diced
• 6 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
• 2 pts half-and-half 
• 1  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.