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

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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