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Crock-Pot Gouda Potato Soup Recipe
Looking for a great potato soup that you can make in your slow cooker? Look no further than this cheesy Gouda soup that is packed with potatoes, corn, onion, cabbage and peas. Serve with crusty bread or rolls for sopping up all the creamy broth!
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
American
Keyword:
Cheesy, Comfort Food, Crock-Pot Soup Recipes, Easy Crock-Pot Recipes, Easy Recipes, Gouda Cheese, Potatoes, Soup
Crock-Pot Size:
5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
463
kcal
Author:
Heidi Kennedy
Ingredients
6
Medium
Potatoes
Peeled And Diced
28
Ounces
Low-Sodium Chicken Broth
Store Bought Or
Homemade 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
Instructions
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.
Nutrition
Calories:
463
kcal
|
Carbohydrates:
22
g
|
Protein:
31
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
112
mg
|
Sodium:
1019
mg
|
Potassium:
610
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
1900
IU
|
Vitamin C:
34.7
mg
|
Calcium:
630
mg
|
Iron:
1.3
mg