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Chicken Potato Spinach Soup
This home-style soup is the perfect blend of creamy and chunky texture (and it's a delicious use for last night's cooked chicken breast, too).
Ingredients
- 1 cup (240 ml) chicken broth
- 1 ½ cups (360 ml) milk [or cashew milk]
- ½ medium (80 g) onion, peeled
- 3 medium (415 g) russet potatoes, baked, halved, cooled, divided use
- ½ teaspoon dried rosemary
- 1 Tablespoon fresh spinach, steamed
- 1 (125 g) boneless skinless chicken breast, cooked
- ½ teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
Directions
- Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Reduce speed to Variable 3 and remove lid plug.
- Add spinach, one potato, chicken, salt, and pepper through the lid plug opening. Blend for an additional 15 seconds.
Chef's Notes
- This soup can easily be adjusted for one liking - cayenne, hot sauce, fresh herbs can all be added at the end.
- If desired, onions may be sauteéd before blending for a milder taste.
Ingredients
- 1 cup (240 ml) chicken broth
- 1 ½ cups (360 ml) milk [or cashew milk]
- ½ medium (80 g) onion, peeled
- 3 medium (415 g) russet potatoes, baked, halved, cooled, divided use
- ½ teaspoon dried rosemary
- 1 Tablespoon fresh spinach, steamed
- 1 (125 g) boneless skinless chicken breast, cooked
- ½ teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
Directions
- Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Reduce speed to Variable 3 and remove lid plug.
- Add spinach, one potato, chicken, salt, and pepper through the lid plug opening. Blend for an additional 15 seconds.
Chef's Notes
- This soup can easily be adjusted for one liking - cayenne, hot sauce, fresh herbs can all be added at the end.
- If desired, onions may be sauteéd before blending for a milder taste.
Ingredients
- 1 cup (240 ml) chicken broth
- 1 ½ cups (360 ml) milk [or cashew milk]
- ½ medium (80 g) onion, peeled
- 3 medium (415 g) russet potatoes, baked, halved, cooled, divided use
- ½ teaspoon dried rosemary
- 1 Tablespoon fresh spinach, steamed
- 1 (125 g) boneless skinless chicken breast, cooked
- ½ teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
Directions
- Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Reduce speed to Variable 3 and remove lid plug.
- Add spinach, one potato, chicken, salt, and pepper through the lid plug opening. Blend for an additional 15 seconds.
Chef's Notes
- Adjust the seasoning of the blend to your liking - cayenne, hot sauce, fresh herbs can all be added at the end.
- If desired, onions may be sauteéd before blending for a milder taste.
