Creamy Wild Rice Soup

1. 1

   Cook rice as directed on package, omitting salt.

2. 2

   Meanwhile, cook and stir bacon in large saucepan on medium heat until crisp.

3. 3

   Remove from pan with slotted spoon, reserving 1 Tbsp.

4. 4

   drippings in pan.

5. 5

   Drain bacon on paper towels.

6. 6

   Add onions and carrots to drippings in pan; cook 5 min.

7. 7

   or until crisp-tender, stirring occasionally.

8. 8

   Stir in flour; cook and stir 1 min.

9. 9

   Add broth; stir.

10. 10

    Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 min.

11. 11

    or until vegetables are tender, stirring occasionally.

12. 12

    Stir in rice, cream cheese spread and pepper.

13. 13

    Cook and stir 3 min.

14. 14

    or until cream cheese is melted and soup is thickened.

15. 15

    Stir in half the bacon.

16. 16

    Ladle soup into soup bowls; top with remaining bacon and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.