Day 4: Oh-so-easy-and-scrumptious homemade wild rice soup!

When leaves are falling and setting your heart to soar, the Canadian geese are honking their squadron-flight way south, the air is exhilaratingly crisp or even deliciously drizzly-cold —what’s better than a scrumptious, creamy bowl of soup to warm you inside through?

I thought I’d post the recipe for that no-words-can-tell-you-how-delectable soup my friend Cathy served us on my first official day here (to read that story, click here:  Day 3: The Keepsake of An Autumn Welcome Home…)   I have to warn you though… this one is addicting!

And…with half and half, bacon and so much cheese, it’s sadly anything but healthy and slimming — but oh such a delightful splurge at least once this season!

I’ve tried many substitutions to try and make it lighter fare, such as whole or 2% milk, turkey bacon, healthier versions of potato soup, but nothing has tasted right to me.  If anyone can suggest how to lighten this – or even a different, lighter cheese that would melt just as easy, I’d love to hear your thoughts!  But for now…when you feel like a hearty and savory splurge for the fall… I encourage you to try this one:

Oh-So-Scrumptious Wild Rice Soup

9 slices of bacon

one medium onion, finely diced

1 1/2 cups of cooked wild rice (just plain, not seasoned)                                                                 – the brand we find here comes in a tiny box, by Reese

2 cans Campbells cream of potato soup (I’d love to find a brand with less salt, less fat, no preservatives)

2 cups shredded American cheese (recipe says, “no substitutions,” but if anyone knows anything healthier that melts the same way, let me know)  🙂

Cut up and saute the bacon and onion.  Drain.  Combine the cooked rice (note: 1 1/2 cups cooked rice = 1/2 cup uncooked) with two pints of half and half, and add in the bacon and onion.  Mix in the potato soup. Slowly add the shredded cheese a little at a time, stirring until each addition melts.  Mix until all of the cheese melts.  Then simmer low.

May be made ahead and warmed in a crock pot.

Serve with a fresh salad, such as spinach, with a little fruit.


I can never get enough of good soup.   What’s your favorite fall dish? Do you have a special tradition of when you serve or eat it?

© Pam Depoyan

Autumn Leaves

As I write these posts in celebration of fall, I’m linking up with Melissa Michaels at her beautiful inspired where she has many warm and lovely ideas to make your home fall-cozy  – see her  welcome page for31 inspired days, 
along with the rest of the “31-dayers” who are also sharing various month-long inspirations!

I’ll tag these stories under the category of “Autumn Leaves.”   Let us open this seasonal book together to find those “roses” tucked within their leaves…


About Pam@Writing...Apples of Gold

I love to hear your thoughts, even chat back and forth amongst comments.Won't you join the conversation? :) ..................................................................................................................... May my stories refresh you, like a whisper from our Father's Heart !
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2 Responses to Day 4: Oh-so-easy-and-scrumptious homemade wild rice soup!

  1. MaryLou says:

    Whenever I think of soup I think of my Mom. She loved soup! Sometimes I remember her mixing up different kinds to make a unique soup. I also remember one year when for Thanksgiving my sister-in-law made turkey potato soup for our dinner. It was very yummy! When I think of soup I think of cozy & old-fashioned days. Thank you for sharing your friend’s soup recipe… certainly does sound very yummy! 🙂

  2. I know… my mom made a lot of wonderful soups too. Something so satisfying comforting about them… I’ll be sharing another recipe sometime soon for a soup I can’t seem to get enough of lately. This wild rice soup is so good (wish it were more healthy so I could have it more often) – the rice makes it kind of chewy and nutty too. Maybe you’ll make it some time… 🙂

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