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This Cheesy Wild Rice Potato Soup is full of cheddar cheese, crispy bacon, wild rice with a homemade red skin potato soup base!
I’ve been a cookbook lover for years. Even before I got married or started cooking, I knew that I wanted to have an entire library full of cookbooks one day.
Don’t get me wrong, I love other books but if I had to choose between a new novel an a new cookbook….well I’d be going with the cookbook.
My favorite place to find cookbooks is Goodwill. Every time I go in there I head straight for the cookbook section and look over all of the new cookbooks that they get in. I’ve found new cookbooks, I’ve found old cookbooks and I’ve even found handwritten note-card type cookbooks and recipes (those are my favorite).
I literally read them like novels. Just SO MUCH LOVE for them<3
Ok sorry, let’s move on.
This soup is my take on one of the wild rice soups I found in one of the Goosepatch Cookbooks that I scooped up from Goodwill this weekend. It actually doesn’t follow the recipe in the book haha, I just used that recipe as inspiration and kind of went on my own path.
It’s a thick soup, I suppose you could call it chowder, but I won’t.
When you go to re-heat it, I suggest adding some milk and stirring that in because it gets quite thick as it gets cold.
Either mix in a little milk and reheat it in the microwave or in a sauce pan on the stove; either way will work.
Thick or thin, this is one amazing recipe that it great for cooler weather, winter evenings or really any time of year where you’re craving potato soup!
Cheesy Wild Rice Potato Soup
- 10 slices of bacon
- 2 cups water
- 32 ounces chicken broth
- 8 -10 medium red potatoes, quartered
- 1 teaspoon dried dill
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 cups milk
- 2 -3 cups shredded cheddar cheese
- 1 cup wild rice, cooked
Cook bacon in a skillet on medium high heat until crispy.
Scoop out with a slotted spoon and lay on a paper towel to drain.
In a large pot, add chicken broth, water, potatoes, dill, onion powder, and garlic powder.
Bring to a simmer and cook on medium heat for 15 minutes or until potatoes are tender.
Once potatoes are tender, add soup to a blender and puree. (or use an immersion blender to blend it until smooth)
Add smooth soup back to the pot.
Add milk and cheese.
Stir in rice
Season with salt and pepper.
Whisk until smooth and combined.
Heat until hot and serve.