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What You Need:
(To Serve: 8 to 10)
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9 medium potatoes, peeled and cubed (about 6 cups)
2 cans (14 ounces each) chicken broth
½ cup water
1 small red onion, finely chopped
5 ounces baby spinach leaves
½ teaspoon salt
%teaspoon ground red pepper
¼ teaspoon black pepper
2½ cups shredded smoked Gouda cheese, divided
1 can (12 ounces) evaporated milk
1 tablespoon olive oil
4 cloves garlic, cut into thin slices
5 to 7 sprigs parsley, finely chopped
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Translate this recipe:
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| How To Cook: |
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1. Combine potatoes, chicken broth, water, onion, spinach, salt, and red and black peppers in 4-quart slow cooker. Cover; cook on LOW 10 hours or until potatoes are tender.
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2. Slightly mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover; cook on HIGH 15 to 20 minutes or until cheese is melted.
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3. Heat oil in small skillet over low heat. Cook and stir garlic 2 minutes or until golden brown; set aside. Pour soup into bowls. Sprinkle 2 to 3 teaspoons remaining Gouda cheese in each bowl. Add spoonful of garlic to center of each bowl; sprinkle with parsley.
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