Easy Cheesy Tomato Potato Chickpea Soup!

READY IN: 27mins
SERVES: 10
YIELD: 10
UNITS: US

INGREDIENTS

Nutrition
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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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