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)

Instructions

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.