Outback Steakhouse Creamy Potato Soup
Outback Steakhouse Creamy Potato Soup
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
Garnish
Sour cream
Bacon bits
Shredded cheese
Green onion tops
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 bow s and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
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