Try this delicious soup from our own Rose Kindergarten teacher, Kathy Rinden. From The Waldorf Book of Soups, collected by Marsha Post. $15
Baked Potato Soup
10 T. butter
2/3 cup flour
7 cups milk
6 potatoes baked, peeled, and cubed
4 green onions, chopped
1 1/4 cups cheddar cheese, shredded
1/2 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper
6 strips bacon, crisply cooked and crumbled,
or 1/4 cup imitation bacon bits
Melt the butter in a soup pot or Dutch oven. Add the flour and whisk until completely smooth. Over medium heat, pour in the milk, stirring constantly, until thickened. Add potatoes and onions. Continue to stir constantly until the soup returns to a boil. Reduce heat and simmer for 10 minutes. Add remaining ingredients, stirring until the cheese is melted.