Wild Rice Cheese Soup

1 cup wild rice
4 cup water
4 teaspoons or 4 cubes chicken bouillon
2 cans cream of potato soup
4 tablespoons onion
2 pints half and half
9 slices bacon, cooked crisp
2 cups American cheese or Velveeta, shredded

Wash wild rice 3 times. Add to water and bouillon.

Bring to boil; simmer 40 minutes; drain.

Heat remaining ingredients in pan until cheese melts; add rice.

Leave in crockpot several hours to blend flavor. Can be served as soon as warmed through.