Instructions: Cook the potatoes in the chicken stock in a saucepan until the potatoes are tender. Pour into a food processor container. Process until pureed; set aside.

Saute the bacon in a large saucepan. Add the onion and wild rice.

Cook until the onion is tender; reduce the heat.

Add the half-and-half, potato puree and cheese. Simmer over low heat until the cheese is melted, stirring constantly. Season with salt and pepper.

Ladle into soup bowls. Serve garnished with green onions

Note:
You may substitute three cans cream of potato soup for the potato-chicken stock puree.

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