Loaded Baked Potato Soup Recipe

12 large potatoes, baked with skin on

1/2 gallon milk

1 pound shredded cheddar cheese

1 – 16 oz container sour cream

3 teaspoons Beazell’s Cajun Seasoning

1 teaspoon garlic powder

1 stick butter

3 heaping tablespoons flour

In a large soup pot mash baked potatoes while they are still hot. Add milk, Beazell’s and garlic, stir. In microwave melt butter. Add flour and a dash of Beazell’s Cajun Seasoning to melted butter to make a quick roux. Stir roux into milk and potatoes. Simmer for 10 minutes. Add sour cream and cheese. Stir well. Simmer for another 20 minutes. Taste test and season accordingly. If the soup is not thick enough you can make another small roux and add or you can also add a little cream cheese to thicken. Just remember that the next day the soup is better but also thicker so be careful on making it too thick. The next day if the soup is too thick just add a little more milk.

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