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
- 240 ml (1 cup) chicken broth
- 360 ml (1 ½ cups) milk [or cashew milk]
- 80 g (½ medium) onion, peeled
- 415 g (3 medium) russet potatoes, baked, halved, cooled, divided use
- (½ teaspoon) dried rosemary
- (1 Tablespoon) fresh spinach, steamed
- 125 g (1 ) 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
- 240 ml (1 cup) chicken broth
- 80 g (½ cup) medium onion, peeled
- 360 ml (1½ cup) milk, or cashew milk
- 415 g (3 Tablespoon) medium russet potatoes, baked, halved, cooled, divided use
- Tablespoon (½ teaspoon) dried rosemary
- Tablespoon (1 Tablespoon) fresh spinach, steamed
- 125 g (1 Tablespoon) boneless, skinless chicken breast, cooked
- Tablespoon (½ teaspoon) kosher salt, optional
- Tablespoon (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.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 minutes or until heavy steam escapes from the vented lid.
- 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 recipe can easily be doubled in the 64-ounce container to have leftovers for the week. If desired, onions may be sauteéd before blending for a milder taste.
Ingredients
- 240 ml (1 cup) chicken broth
- 360 ml (1 ½ cups) milk [or cashew milk]
- 80 g (½ medium) onion, peeled
- 415 g (3 medium) russet potatoes, baked, halved, cooled, divided use
- (½ teaspoon) dried rosemary
- (1 Tablespoon) fresh spinach, steamed
- 125 g (1 ) 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.
