Slow Cooker Potato and Spinach Soup with Gouda

1 32 Ounce Box Chicken Broth
9 Yukon Gold Potatoes, large dice
5 Ounces Baby Spinach leaves
8 Ounces Gouda or Havarti Cheese, shredded
1/4 t Salt
1/4 t Black Pepper
1/4 t Ground Red Pepper
1 T Olive Oil
3 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.