Easy Cheesy Tomato Potato Chickpea Soup!
- Ready In:
- 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.
Join The Conversation
It is snowing in Hershey, PA today and I have been in the mood for potato soup. I did not have any scallions or cheddar cheese to put on top so I was looking for something I could improvise with. I did not have any fennel and I was out of chickpeas, but I did use a can of condensed Cream of Broccoli soup. I cooked the onion, celery, bacon (already cooked) and grated carrots in butter until tender and then added 3 cups of chicken stock. I added Paprika, Salt & Pepper and a couple of bay leaves for flavor. Once that cooked for a bit I added my potatoes until the stock just barely covered them and let it simmer until tender. I mashed them into chunky pieces. Once the broth became thick I then added the milk, stewed tomatoes and can of soup. I also added some parsley and a couple of bay leaves then let it simmer for about 30 min. It turned out very tasty, but I think next time I would omit the soup and use the cheddar cheese. I think it just depends on what you are in the mood for.
I am not just yet giving this a rating. I purchased chick-peas but ended up using for 4 bean salad - yummy This is a good soup but I want to try with the chick-peas I had to use great northern beans. as I used up the can I had purchased for this soup. I did not have fennel so left out I as usually I half cheese as otherwise almost all recipes will be to rich for me.