What is the recipe for Outback Steakhouse's Baked Potato Soup?

Or, do you know of any canned soups that taste similarly?What is the recipe for Outback Steakhouse's Baked Potato Soup?
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.

INGREDIENTS:

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups

4 green onions, thinly sliced

10 to 12 strips bacon, cooked, drained, and crumbled

1 1/4 cups shredded mild cheddar cheese

1 cup (8 ounces) sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

PREPARATION:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.

Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.
This is delicious soup! I had several large baking potatoes left over from a dinner meeting and needed to use them. This recipe was easy and tasty.

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What is the recipe for Outback Steakhouse's Baked 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

bowls and add toppings of sour cream, bacon bits, shredded cheese, and green

onion tops.
Try this one:



A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.

INGREDIENTS:

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups

4 green onions, thinly sliced

10 to 12 strips bacon, cooked, drained, and crumbled

1 1/4 cups shredded mild cheddar cheese

1 cup (8 ounces) sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

PREPARATION:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.
5-6 large potatoes

1 (12 ounce) can evaporated milk

1 lb Velveeta cheese, cubed

salt

pepper

garlic

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; drain.

Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. 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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