This article is written by a student writer from the Her Campus at Bryant chapter.
This week’s recipe is:
Baked Potato Soup!
4 Baking Potatoes scrubbed clean
2/3 cup of All-Purpose Flour
6 cups 2% Milk
1 cup to 1 1⁄2 cups of shredded extra-sharp cheese
1 to 2 teaspoons of salt
1⁄2 to 1 teaspoon of black pepper
1 cup sour cream or plain yogurt
3⁄4 cup of chopped green onions
1 teaspoon garlic powder
Cooked bacon, chopped
Preparation
1. Preheat oven to 400
2. Pierce potatoes with a fork; bake at 400 for one hour or until tender. Cool, slice potatoes length
wise and scoop potato out with a spoon.
3. Lightly spoon four into a dry measuring cup; level with the back of a knife. Place flour into a
large pot; gradually add milk, stirring with a whisk until blended. Cook over medium heat until
thick and bubbly (about 8-10 minutes). Add potatoes, 3⁄4 cups of cheese, salt, pepper, stir until
the cheese melts. Remove from heat.
4. Stir in sour cream or yogurt and 1⁄2 cups of onions. Cook over low heat for 10 minutes or until
thoroughly heated.
5. Serve and place cheese and bacon on each serving!