March 6, 2011


Posted by Lori~
Once again we will be bringing you a DE-LICIOUS, quick, and simple recipe that literally takes less than fifteen minutes to prepare.  Better yet…it has ONLY five ingredients!  PERFECTION!
This recipe came to me while I was working as a television news anchor.  That’s right—during my glamour years in TV!  (Trust me—it wasn’t so glamorous, but it was a FABULOUS experience!) 

That's me on the set!

My co-worker made the soup and I immediately snagged the recipe for my file.  It is one of my favorites.  Perfect for a cold, snowy, windy, ND winter night! (Which we have had tons of lately!)
Supplies needed are:
Two Boxes of Uncle Bens Tradition Wild Rice (I prefer the quick version)
Two pints of half and half (I didn’t say it was fat free)
A package (or 2 cups) of shredded cheddar cheese
Two cans of Cream of Potato Soup
½ package of turkey bacon (I have used traditional bacon and it works great—I have also used an entire package, which makes the soup more bacon flavored.  At our house bacon is a condiment, so we opt for the full pack!)

Soup Supplies!  ONLY FIVE!

To make the soup, start by making the wild rice by following the instructions on the box.  I typically make the rice in the same pot that I will make the soup in =FEWER DISHES!

Rice cooking in the soup pot--SUPER EASY!

As the rice is cooking, fry up the bacon until crispy.  Once cooled, cut the bacon up in chunks!  I recommend using a kitchen scissor—SUPER EASY!

Can you smell that sizzle?

After the rice is cooked add the remaining ingredients in no particular order.  Add the bacon, half and half, shredded cheese, and two cans of cream of potato soup. 

Steve entertaining Mur-Man (waiting for the soup!)

Once heated thoroughly, Enjoy!  I like to serve my soup with a salad (get your veggies in) and French bread cut up, buttered, and heated in the oven. 

[The photo of the soup would have gone here, but it was so good--I FORGOT TO SNAP A PHOTO!]

THRIFTY TIP:  Watch for sales and coupons for these items.  And consider using non-name brand products (no need to use Campbell’s Soup, unless of course it is the cheapest!).

COOKING TIP:  As the soup heats it will get thicker (it will turn into a hot dish consistency if you leave it on the burner or in a crock pot for too long).  I typically use chicken stock to thin out the soup if it gets too thick. 


Renae S. said...

Lori, I'm pretty sure you made this for me in grad school and it was delicious. Thanks for the recipe! I can totally "hear" you talking in your posts. :)

Steph said...

This sounds delicious - I love creamy soups! Just a hint, when I am making something that calls for bacon pieces, I cut it up prior to frying it. It cooks quicker and you don't have to wait for it to cool down afterward.

WOM-MOMS said...

Fabulous tip Steph! I hadn't thought of that.

Renae--so glad that you are ready...I am sure that I made this soup in grad school...super easy!

WOM-MOMS said...

OK...I totally need to proof read my comments. Renae...we are so glad that you "reading" the blog!