Easy Cheesy Tomato Potato Chickpea Soup!

Name: Easy Cheesy Tomato Potato Chickpea Soup!
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 10 , 10 serving(s)
Ingredients: 1 tablespoon olive oil; 1 medium white onion (chopped); 14 ounces chicken broth; 6 medium russet potatoes (peeled, medium-large size dice); 1/2 teaspoon salt; 1/8 teaspoon black pepper (scant, coarse ground); 2 bay leaves; 2 pinches fennel seeds (optional); 14 1/2 ounces stewed tomatoes (broken up); 15 ounces canned chick-peas (rinsed and drained); 12 ounces evaporated milk; 2 cups sharp cheddar cheese (shredded)

Submitted by KerfuffleUponWincle

"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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photo by KerfuffleUponWincle

Ready In:: 27mins
Ingredients:: 12
Serves:: 10

ingredients

1 tablespoon olive oil
1 medium white onion (chopped)
14 ounces chicken broth
6 medium russet potatoes (peeled, medium-large size dice)
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon black pepper (scant, coarse ground)
2 bay leaves
2 pinches fennel seeds (optional)
14 ¹⁄₂ ounces stewed tomatoes (broken up)
15 ounces canned chick-peas (rinsed and drained)
12 ounces evaporated milk
2 cups sharp cheddar cheese (shredded)

directions

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.

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Reviews

This was very very good. I used a 19 oz can of tomatoes because that is what I had on hand and I did not add the fennel. My family really enjoyed this and it was quite easy to make too. Thanks for the recipe.

Cilantro in Canada
Nice, hearty soup! I omitted the salt (personal preference). It is a nice change from regular potato soup. Thanks for sharing!

Starrynews
A good, thick "stoup":) Wonderful on a cold, snowy night. I didn't use the fennel option, as I am out right now. Will try this again when I restock. And I did something that you warned about, and let the soup boil after adding the milk. So it isn't the cheese that curdles, but the evap milk! HOWEVER, it did not affect the taste of the soup! I ladled some out and added some cheese until melted, and it was fine. It just wasn't "photo worthy"! And I'm so glad, because this was a LOT of soup! Thnx for sharing your recipe, Kerfuffle. Made for Feb Herb of the Month tag game.

Darkhunter
Made for a great lunch! Soup lovers need variety in both taste and color - this has both! Being a weekday soup, made using milk and just a bit of shredded cheese on top. Come a weekend supper soup will use cream milk or the evaporated and a touch more cheese. Have to admit I hesitated adding tomatoes to a potato soup but so happy I did, it made for a lovely rich color and added flavor. We really like fennel seed - with so few recipes seeming to call for it - fennel was the one of the reasons I choose to make this unusual combination. Thank you really enjoyed - this goes into my soup cookbook.

Gerry
Very nice, Kerfuffle! Quick and easy when you come home and really don't feel like spending hours in the kitchen. Its a nice thick chowdery soup, I did add a bit of extra water (my potatoes may have been slightly larger than required) but otherwise as directed. The children would not have liked the idea of chickpeas, but since I slightly mashed this with a handheld blender, what they didnt know obviously didn't hurt them! We had this with homemade wholemeal bread, and it was a lovely supper, thank you!

Karen Elizabeth