Categories: Slow Cooker

Ingredients

• 9 medium Yukon Gold potatoes, peeled and cubed
• 2-14 oz cans chicken broth
• 1/2 cups water
• 1 small red onion, finely chopped
• 5 oz baby spinach
• 1/2 tsp salt
• 1/4 tsp ground red pepper
• 1/4 tsp black pepper
• 2 1/2 cups shredded smoke Gouda cheese, divided
• 12 oz can evaporated milk
• 1 tbls olive oil
• 4 garlic cloves, cut into thin slices
• Chopped fresh parsley

Directions

1. Combine potatoes, broth, water, onion, spinach, salt, red pepper and black pepper in crock pot. Cover and cook on LOW 10 hrs.

2. Slightly mash potatoes in crock pot; add 2 cups Gouda and evaporated milk. Turn crock pot to HIGH. Cover and cook on HIGH 15-20 minutes or until cheese is melted.

3. Heat oil in small skillet over low heat. Add garlic; cook and stir until golden brown. Pour soup into bowls. Sprinkle with remaining Gouda. Place spoonful of garlic in center of each bowl; sprinkle with parsley.

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