4 cups chicken stock
2 cups diced potato
8 slices thick-cut applewood smoked bacon, diced
1 cup chopped onion
1 1/2 cups cooked brown rice
1 quart half and half
Salt and pepper, to taste
8 ounces mild bleu cheese, crumbled
1 cup chopped green onions, for garnish
Cook the potatoes in the stock until tender. Puree and set aside.
In a LeCrueset pot, sauté the bacon and onion until the bacon is crisp.
Stir in the wild rice, half and half and puree. Heat gently until hot and bubbly.
Season to taste with salt and pepper.
Crumble cheese on top and heat until melted.
Serve garnish with chopped green onions.