Prep 5 mins
Cook 22 mins
Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!
- 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)
- 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.
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.
Nice, hearty soup! I omitted the salt (personal preference). It is a nice change from regular potato soup. Thanks for sharing!
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.