Outback Steakhouse Potato Soup Recipe


5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste


Sour cream
Bacon bits
Shredded cheese
Green onion tops

potato soup


Wash, peel, cut potatoes in small pieces. In medium size pot, barely cover with water, boil until
cooked but still firm.

Add milk and cheese.

Cook on low stirring constantly until cheese melts.

Do not boil. Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded
cheese, and green onion tops.

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