Cook your wild rice ahead of time. Prepare 3 cups uncooked for a hearty soup. If you like your soup thinner you can use just 1 cup. This will make a lot of rice. Rinse and set aside.
Fry your bacon in your large soup pot. Once crisped drain grease and return to pot. Add diced chicken, celery and onions and cook on medium heat until no longer pink. Turn down heat and add 2 cans evaporated milk, 2 cans of regular milk (measure your milk with the empty evaporated milk cans), 2 cans cream of potato soup, 2 cans cream of chicken soup, cooked wild rice and 16 oz Velveeta cheese. Stir frequently until melted together. Once melted turn heat down very low. Do not allow soup to boil or it will curdle. Do not add water or it will curdle. Cook on low for 3-5 hours until it thickens up.
Serve with bread or crackers and enjoy! This soup is so hearty that it is a meal in itself! I usually freeze part of my leftovers for later.
Copyright: This is my own recipe and may not be published on another site without my written consent.