By popular demand, I finally extracted the shrimp ‘n grits recipe from Mrs. Poolman. I have posted it under the “Food” page above.
So, Terri, how about that recipe for the ham, wild rice and cheese soup you wrote about last winter??? Fair is fair.
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Another Beautiful Day in Paradise! 
Here you go!
Cheesy Wild Rice Soup
Ingredients:
2 cans Cream of Potato Soup
6 cups milk
1 pint cream – optional
1 lb. fried, chopped bacon or chopped ham (I double this)
1/2 cup wild rice, cooked – use yield (I double this too!)
3 cups cubed, cooked potatoes (guess what? I use more! Maybe not quite double)
2 lbs. Velveeta cheese – cubed
Mix all in a large crock pot. Heat on low until cheese is melted and soup is heated through. Stir periodically to prevent scorching.