Slow Cooker Potato and Spinach Soup with Gouda
- Number of Servings: 6
Ingredients
1 32 Ounce Box Chicken Broth9 Yukon Gold Potatoes, large dice5 Ounces Baby Spinach leaves8 Ounces Gouda or Havarti Cheese, shredded1/4 t Salt1/4 t Black Pepper1/4 t Ground Red Pepper1 T Olive Oil3 Cloves Garlic, sliced thinly
Place the potatoes, spinach, broth, and spices in the slow cooker. Cook on low for 9-10 hours. Mash the potatoes slightly in the slow cooker. Add in the can of evaporated milk and the cheese. Stir. Allow to cook for another 15-20 minutes. Meanwhile, saute the garlic in the olive oil over low-medium heat. Serve up the soup, then add a small amount of the oil and garlic to the center of the soup in the boil. Top with additional sprinkled cheese if desired. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user EKHARMON.
Number of Servings: 6
Recipe submitted by SparkPeople user EKHARMON.
Nutritional Info Amount Per Serving
- Calories: 382.5
- Total Fat: 17.7 g
- Cholesterol: 64.0 mg
- Sodium: 971.3 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 4.4 g
- Protein: 20.1 g
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