Cream of Potato Soup with
Smoked Ham & Wild Rice

2 cups cooked wild rice (grocer may have instant
wild rice that is ready in 15 minutes)
2 cups Rose Diced Ham
2 (10 3/4 ounce) cans cream of potato soup
2 cans water
1 or 2 cups sautéed fresh sliced mushrooms
1 pint half-and-half cream
2 cups shredded cheddar cheese, divided
fresh chopped herbs, optional

Mix all ingredients in large saucepan, reserving
1//2 cup cheese to garnish top of soup. Heat soup
and simmer until heated through 10-20 minutes. Serve hot sprinkled with cheese and fresh herbs.

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