Easy Cheesy Tomato Potato Chickpea Soup!

Total Time
5 mins
22 mins

Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!

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  1. Saute onion in olive oil.
  2. Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
  3. Boil gently about 15 minutes until potatoes are tender, but not falling apart.
  4. Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
  5. Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
  6. Remove bay leaves before serving.
  7. Serves 8-10.