Easy Cheesy Tomato Potato Chickpea Soup
Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!!
Steps
Saute onion in olive oil.
Add chicken broth , diced potatoes , salt , pepper , bay leaves , and fennel seed.
Boil gently about 15 minutes until potatoes are tender , but not falling apart.
Add tomatoes and chickpeas.
Bring back up to a simmer for about 5 minutes.
Add evaporated milk and cheese.
Stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle !.
Remove bay leaves before serving.
Serves 8-10.
Ingredients
olive oil, white onion, chicken broth, russet potatoes, salt, black pepper, bay leaves, fennel seeds, stewed tomatoes, canned chick-peas, evaporated milk, sharp cheddar cheese