Potato & Spinach Soup with Gouda

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine potatoes, broth, water, salt, red pepper, and black pepper in slow cooker. Cover and cook on low for 10 hours or until potatoes are tender.

Step 2

Slightly mash potatoes in slow cooker, add 2 cups Gouda and evaporated milk.

Step 3

Cover; cook on HIGH 15 to 20 minutes or until cheese is melted.

Step 4

Heat oil in small skillet over low heat until hot.

Step 5

Cook and stir garlic until golden brown; set aside.

Step 6

Pour soup into bowls.

Step 7

Sprinkle 2 to 3 teaspoons remaining Gouda cheese in each bowl.

Step 8

Place spoonful of garlic in center of each bowl; sprinkle with parsley.