Easy Cheesy Tomato Potato Chickpea Soup!

READY IN: 27mins
Recipe by Kerfuffle-Upon-Wincle

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

Top Review by Cilantro in Canada

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.

Ingredients Nutrition

Directions

  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.

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