This wonderfully rich and thick chowder-like soup was given to me by a dear friend named Mary Moline. My kids grew up calling it "Mary Moline Soup", and it was a favorite on cool, crisp days of fall, or those long grey winter days when something that would "stick to your ribs" and warm you up was in order. This is is no way low fat or low cholesterol!
What you will need:
2 cans Cream of Potato Soup
1 pound bacon *
1 1/2 cup wild rice ( I use Uncle Ben's Wild Rice)
1/2 cup sliced almonds (optional)
2 cups Velveeta Cheese
2 TB onion
2 Pints Half and Half
3/4 cup grated carrots
* Ham may be substituted for bacon
I make mine in the crock pot and let it slow cook.
- While browning the bacon, I grate my carrots, mince onion, and cube the Velveeta.
- Mix these together with the 2 cans of soup and half and half into the crock pot and stir
- Drain bacon and crumble into mixture
- Add wild rice and almonds.
Let this slow cook throughout the day, and stir occasionally. Add water if needed - this tends to thicken up as it cooks.