1 C wild rice (you can also use white rice, just try not to feel too bad that you messed with the name of this soup if you do so)
1 lg onion
1/2 lb Little Smokies (sliced)
2 cans cream of potato soup
4 medium potatoes (diced and cooked till soft in small amount of water)
1 qt half and half
1 lb Velveeta cheese (cut into small pieces)
Cook rice according to direction. Add cooked potatoes with water. In large pan combine all ingredients and cook over low heat, stirring often until cheese is completely melted.
This is a fall and winter favorite of ours! It makes quite a bit, so is an excellent recipe to freeze and enjoy for a later meal as well.
