1. Combine potatoes, chicken broth, water, onion, spinach, salt, and red and black peppers in 4-quart slow cooker. Cover; cook on LOW 10 hours or until potatoes are tender.
2. Slightly mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover; cook on HIGH 15 to 20 minutes or until cheese is melted.
3. Heat oil in small skillet over low heat. Cook and stir garlic 2 minutes or until golden brown; set aside. Pour soup into bowls. Sprinkle 2 to 3 teaspoons remaining Gouda cheese in each bowl. Add spoonful of garlic to center of each bowl; sprinkle with parsley.
