Cheesy Chickpea & Tomato Potato Delight
Transform your mealtime with this hearty and satisfying soup that combines the creaminess of sharp cheddar cheese, the heartiness of potatoes, and the protein-packed goodness of chickpeas. Initially inspired by a simple potato soup, this dish evolves into a comforting bowl full of flavor and nutrients. Perfect for a cozy family dinner or to warm you up on a chilly day, this soup merges the richness of stewed tomatoes and the freshness of herbs, creating a delicious blend that you won’t want to miss.
10
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1 tablespoon (none)
white onion
1 medium (chopped)
chicken broth
14 ounces (none)
russet potatoes
6 medium (peeled and diced into medium-large pieces)
salt
1/2 teaspoon (none)
black pepper
1/8 teaspoon (coarse ground, scant)
bay leaves
2 (whole)
fennel seeds
2 pinches (optional)
stewed tomatoes
14 1/2 ounces (broken up)
canned chickpeas
15 ounces (rinsed and drained)
evaporated milk
12 ounces (none)
sharp cheddar cheese
2 cups (shredded)
Instructions
1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2
Pour in the chicken broth, followed by the diced potatoes, salt, coarse black pepper, bay leaves, and optional fennel seeds. Bring the mixture to a gentle boil.
3
Reduce the heat and simmer for about 15 minutes or until the potatoes are tender but not mushy.
4
Stir in the broken-up stewed tomatoes and rinsed chickpeas, then bring the soup back to a simmer for another 5 minutes.
5
Lower the heat and whisk in the evaporated milk and shredded cheddar cheese. Stir gently until the cheese is melted, taking care not to let the soup boil to prevent curdling.
6
Before serving, remove the bay leaves and give the soup a final stir.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Chickpea & Tomato Potato Delight?
It is a hearty and satisfying soup that combines sharp cheddar cheese, potatoes, and protein-packed chickpeas for a comforting meal.
How many servings does this recipe make?
This recipe is designed to yield approximately 10 servings.
What type of potatoes are best for this soup?
The recipe recommends using 6 medium russet potatoes, peeled and diced into medium-large pieces.
Is this recipe vegetarian?
While the tags list it as vegetarian, the recipe uses chicken broth. To make it strictly vegetarian, substitute the chicken broth with vegetable broth.
How long does it take to sauté the onions?
The chopped white onion should be sautéed in olive oil for about 5 minutes until soft and translucent.
What kind of cheese should I use?
The recipe calls for 2 cups of shredded sharp cheddar cheese for maximum flavor.
Why is evaporated milk used in this soup?
Evaporated milk is used to add a rich, creamy texture to the soup without the risk of thinning it too much.
Do I need to rinse the chickpeas?
Yes, the canned chickpeas should be rinsed and drained before being added to the soup pot.
How long should the potatoes simmer?
Simmer the potatoes in the broth for about 15 minutes or until they are tender but not mushy.
What should I do with the bay leaves before serving?
You should remove the two bay leaves from the pot before serving the soup.
Are fennel seeds required for this recipe?
No, fennel seeds are optional, but adding two pinches provides a unique layer of flavor.
How do I prepare the stewed tomatoes?
The stewed tomatoes should be broken up into smaller pieces before being stirred into the soup.
How do I prevent the soup from curdling?
To prevent curdling, lower the heat before adding the milk and cheese, and do not let the soup boil once they are added.
What are the primary seasonings in this dish?
The soup is seasoned with salt, coarse ground black pepper, bay leaves, and optional fennel seeds.
Can I use a different type of onion?
Yes, while white onion is recommended, a yellow onion would also work well in this recipe.
What size should I dice the potatoes?
The potatoes should be diced into medium-large pieces to ensure they hold their shape during simmering.
How much chicken broth is needed?
The recipe requires 14 ounces of chicken broth.
Can I substitute regular milk for evaporated milk?
You can use regular milk or heavy cream, but evaporated milk is preferred for its specific consistency and shelf-stable convenience.
What is the first step in making this soup?
The first step is heating olive oil in a large pot over medium heat and sautéing the chopped onion.
How much cheese is required?
You will need 2 cups of shredded sharp cheddar cheese.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you may want to stew them beforehand to match the texture and flavor profile of the recipe.
Is this soup considered a comfort food?
Yes, it is tagged as comfort food and described as a perfect meal to warm you up on a chilly day.
How many ingredients are in this recipe?
There are 12 total ingredients used in this recipe.
How much olive oil do I need?
The recipe calls for 1 tablespoon of olive oil.
What is the serving size for this recipe?
The specific serving size in weight or volume is not specified, but the total recipe makes 10 servings.
Can I use dried chickpeas?
Yes, but they must be soaked and cooked until tender before being added to the soup, as the recipe assumes the use of canned chickpeas.
How long does the soup simmer after adding chickpeas?
After adding the tomatoes and chickpeas, bring the soup back to a simmer for another 5 minutes.
What category does this recipe fall under?
This recipe is categorized under Potato dishes.
Is this recipe easy to follow?
Yes, it is tagged as an easy recipe with simple, clear instructions suitable for home cooks.
Can I add extra protein to this soup?
While chickpeas provide protein, you could easily add cooked shredded chicken or sausage for extra protein if desired.