A hearty and flavorful soup combining the richness of tomatoes, potatoes, and chickpeas with a creamy cheesy finish.
Heat the olive oil in a large soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from sticking to the pot.
Pour in the chicken broth and add the diced potatoes, salt, pepper, bay leaves, and fennel seeds.
Cut the potatoes into even pieces for uniform cooking.
Bring the mixture to a gentle boil and cook until the potatoes are tender but not falling apart.
Test the potatoes with a fork to check for doneness.
Add the stewed tomatoes and chickpeas, and simmer for an additional 5 minutes.
Stir gently to combine the ingredients evenly.
Stir in the evaporated milk and shredded cheese over low heat until the cheese is melted.
Avoid overheating to prevent curdling.
Remove the bay leaves and serve the soup hot.
Garnish with fresh herbs like parsley for added flavor.
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