CrockPot Gouda Potato Soup
Ingredients
6 Medium Potatoes (Peeled And Diced)
28 Ounces Low-Sodium Chicken Broth
1 Medium Yellow Onion (Peeled And Diced)
2 Cups Thinly Sliced Cabbage
½ Cup Corn Kernels (Frozen, Fresh Or Canned)
3 Cloves Garlic (Minced)
½ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
3 Cups Shredded Gouda Cheese
12 Ounces Canned Evaporated Milk
1 ½ Cups Frozen Peas
¼ Cup Sliced Green Onion
¼ Teaspoon Ground Paprika
Directions
Add potatoes, chicken broth, onion, cabbage, corn, garlic, salt and pepper to a 5 quart or larger slow cooker.
Cover and cook on LOW for 4 to 5 hours or until potatoes are tender.
Using a potato masher or the back of a sturdy wooden spoon mash and break up the potatoes.
Add the Gouda cheese, evaporated milk, and peas. Stir to combine.
Recover slow cooker and cook on HIGH for about 20 to 30 minutes to allow the cheese to melt.
Ladle soup into bowls and garnish with sliced green onion and a sprinkle of paprika on top.
