Easy Cheesy Tomato Potato Chickpea Soup!

Total Time
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!

Ingredients Nutrition


  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.
Most Helpful

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 February 14, 2010

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

Starrynews February 12, 2010

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 February 10, 2010