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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!
Megi is the Snapshot Chair for HerCampus Bryant!•Position: Fashion and Style/ Snapshot Editor•Class:  Senior 2015•Hometown: Waterbury, CT •Major/Minor: Biology/Business Administration •Fun Fact: Can speak Albanian!