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Recipe of the Week- Baked Potato Soup

 
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!
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