Crock-Pot Gouda Potato Soup

Crock-Pot Gouda Potato Soup

A few weeks back I made, for the first time, Crock-Pot Gouda Potato Soup.  I am a member of BzzAgent and was sent a coupon for a free package of Arla Dofino Cheese.    I had also just emptied my home grown potato’s  from our garden so of course, we made Gouda Potato Soup!  Arla Dofino cheese is the type of cheese you find in the Deli area of your Grocery Store and we purchased the Arla Dofino Gouda Cheese in the Big Red Circle Package.  I have never had Gouda Cheese so honestly I had no idea if it was going to be a really strong flavor or a flavor I just didn’t like, but I decided to take a leap and try it.  I was delighted to find it was a very smooth, calm, pleasant and not too strong flavor.  My children all enjoyed it and none of them realized they were trying out a different kind of cheese.   It cooked really well, was not stringy nor did it curdle and I reheated the soup twice in the next several days and it reheated nicely as well.  I was very impressed.  Using a regular cheddar type cheese tends to make things lumpy and it doesn’t  always blend well, and we can use meltable American cheese but I would prefer to use a real cheese whenever possible.   Well I am sold, that is for sure.  The hardest part of putting this soup together was peeling potatoes and shredding cheese.  Not too shabby.  I am all about things being easy.  I can definitely recommend Arla Dofino Gouda Cheese.  As with many crock-pot recipes you can change up this recipe with different veggies and the exactness of amounts is not necessary.

Print Recipe

Crock-Pot Gouda Potato Soup Recipe

• Course Soups and Stews
• Cuisine American
• Crock-Pot Size 5 Quart Crock-Pot

Print Recipe Crock-Pot Gouda Potato Soup Recipe Course Soups and Stews Cuisine American Crock-Pot Size 5 Quart Crock-Pot

Rating	Votes: 1 Rating: 5 You: Rate this recipe!
Servings	8People
Prep Time	30Minutes
Cook Time	4 - 5Hours On LOW

Ingredients

• 6 whole potatoes large, peeled and cubed
• 1/2 cup canned corn
• 28 ounces chicken broth canned or homemade
• 1 whole onion yellow, peeled and diced fine
• 2 cups cabbage sliced thin
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups gouda cheese shredded
• 12 ounces canned evaporated milk
• 1 1/2 cups frozen peas
• green onions
• paprika to taste

Servings: People

Ingredients 6 whole potatoes large, peeled and cubed 1/2 cup canned corn 28 ounces chicken broth canned or homemade 1 whole onion yellow, peeled and diced fine 2 cups cabbage sliced thin 3 cloves garlic minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups gouda cheese shredded 12 ounces canned evaporated milk 1 1/2 cups frozen peas green onions paprika to taste Servings: People

Rating Votes: 1 Rating: 5 You: Rate this recipe! Servings 8People Prep Time 30Minutes Cook Time 4 - 5Hours On LOW

Instructions

1. In your Crock-Pot cook on high place your potatoes, corn, broth, onion, garlic, cabbage, salt and pepper and cook for 4-5 hours.
2. Then carefully use your potato masher to mash down the potatoes.
3. Pour in the 3 cups of shredded Gouda cheese.
4. Then add the can of Evaporated Milk.
5. Mix well.
6. Add the peas.
7. Let it melt on high for another 20 minutes or so, watching that it doesn't scorch.
8. You can serve this with some paprika and if you have a little extra cheese you can add some extra Gouda on top.
9. I used Green Onions to Garnish.
10. This soup reheated beautifully.

Powered byWP Ultimate Recipe

Click here for nutrition information

As stated previously I did receive a free coupon from BzzAgent for a free package of Arla Dofino Cheese, we have not been compensated otherwise.