Wild Rice, Bacon and Cheese Soup

½ cup wild rice
½ lb. bacon, cut into small pieces
½ onion, diced
1 can cream of potato soup
1 can cream of chicken soup
2 cups milk or half & half
8 oz. (1 cup) American cheese, cubed
1 Tbsp. Worcestershire sauce

Rinse the wild rice and simmer in a saucepan for about a half hour, until the rice is tender. Drain and put into a slow cooker. Meanwhile, cut up the bacon and onions and fry until the bacon is crispy. Drain off any fat and add the bacon and onions to the slow cooker. Add the remaining ingredients. Cook on low for 2 hours. Serves 4.


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