Recipe: Outback Steakhouse Potato Soup

OUTBACK STEAKHOUSE POTATO SOUP

5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 pound 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 sized 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.