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Cheesy Wild Rice Soup

October 23, 2011

Nothing says autumn like a hearty soup.  This is a staple in our household this time of year, as it certainly fits the bill – it all but screams turtlenecks, new notebooks, and pots of chrysanthemums on the front porch.

This recipe makes my all time favorite soup, ever.  I’ve tweaked the original recipe a bit – the original recipe called for both Velveeta and condensed cream of potato soup.  It may need a few more changes, but even as-is, I can’t resist helping myself to a second bowl!

And just to note… you’ll need a stock pot for this recipe – it makes quite a bit.  We freeze about half of it for nights we’d like comfort food in a hurry.

Cheesy Wild Rice Soup

adapted from Leanne and David’s recipe
makes many, many servings


  • 1 cup long grain/wild rice mix
  • 3 cups low sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 4 garlic cloves, minced
  • 1-2 cups chopped celery
  • 1-2 cups thinly chopped carrots
  • 1-2 cups chopped onion
  • 2 yellow potatoes, peeled and diced
  • 6 cups milk
  • 1 cup heavy cream
  • 1 lb shredded cheese


  1. Prepare rice with 2 cups broth.  Do not drain.  Meanwhile, in large pot, saute carrots in butter for about 10 minutes.  Add other vegetables, garlic, and potatoes until vegetables are crisp-tender.  Stir in flour and cook until golden, about 1 minute.
  2. Slowly add in milk, remaining broth, and rice.  Bring mixture to a simmer (do not boil) until carrots are soft, 20 to 25 minutes.
  3. Whisk in cheese mixture one handful at a time until smooth.  Season with salt and pepper.
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