SOUP
9 medium Yukon Gold potatoes -- peeled and chopped
2 cans (14 ounce size) chicken broth
1/2 cup water
1 small red onion -- finely diced
5 ounces baby spinach leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups shredded smoked Gouda cheese -- divided
1 can (12 ounce size) evaporated milk
GARNISH
4 tablespoons olive oil
4 cloves garlic
7 sprigs parsley -- chopped
In a 4-quart slow cooker, combine potatoes, chicken broth, water, red onion,
spinach, cayenne pepper, salt and black pepper. Cover and cook on LOW 10
hours or until potatoes are tender. Slightly mash potatoes in slow cooker;
add 2 cups smoked Gouda and evaporated milk. Cover and cook on HIGH 15 to 20
minutes or until cheese is melted. Stir and cook garlic and olive oil in a
small saucepan over low heat until golden brown; set aside. Pour soup into
bowls. Sprinkle 2 to 3 teaspoons remaining Gouda cheese in each bowl. Add a
tablespoon of garlic in center of soup. Sprinkle soup with finely chopped
parsley. Serves 8