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Creamy Wild Rice Soup

Creamy Wild Rice Soup
1/2 c wild rice, uncooked, (You may use quick cooking wild rice)
4 slices bacon, chopped 2 carrots, chopped
1/4 cup flour
4 cups chicken broth
1/2 cup cream cheese spread
1/4 t pepper 2 T chopped chives
1/2 c finely chopped onions

Cook rice as directed on package, omitting salt. Meanwhile, cook and stir bacon on med heat until crisp. Remove, reserving 1 T of drippings, drain bacon on Paper towels. Add onions and carrots to dripping in pan; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 min. Add broth; stir. Bring to boil on high heat, stirring frequently; simmer on medium-low heat 10 minutes or until vegetables are tender. Stir in rice, cream cheese spread and pepper. Cook and stir 3 min or until cream cheese is melted and soup is thickened. Stir in half the bacon. Ladle soup into soup bowls; top with remaining bacon and chives.