Easy Cheesy Tomato Potato Chickpea Soup!

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 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)

Recipe

• 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.