Outback Steakhouse Creamy Potato Soup


Outback Steakhouse Creamy Potato Soup

Outback Steakhouse Creamy Potato Soup


  • 5 or 6 large potatoes
  • 1 can evaporated milk (12 ounce can)
  • 1 lb. Velveta Cheese, cubed
  • salt to taste
  • pepper to taste
  • garlic to taste
  • Garnish
  • Sour cream
  • Bacon bits
  • Shredded cheese
  • Green onion tops


  1. Wash, peel, cut potatoes in small pieces.
  2. 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.
  3. Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.

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