Cheese and Potato Soup

1/2 cup wild rice, uncooked 1 1/2 cups water 1/2 pound bacon, cut into pieces 1/4 cup chopped onion 1 quart milk	carrot curls 2 (10 oz.) cans cream of potato soup, diluted with 1 can liquid (1/2 milk, 1/2 water) 2 1/2 cups grated American cheese
Combine wild rice and water. Cook over low heat for 45 minutes. Drain; set aside. Fry bacon and onion. Drain on towel. Place soup in large kettle and dilute. Stir in milk, bacon, onion, cheese, and cooled rice. Stir until cheese is melted. Garnish with carrot curls.