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 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 each (125 g) boneless skinless chicken breast, cooked
• ½ teaspoon kosher salt, optional
• ½ teaspoon ground black pepper

Directions

1. Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
2. 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.
3. Reduce speed to Variable 3 and remove lid plug.
4. Add spinach, one potato, chicken, salt, and pepper through the lid plug opening. Blend for an additional 15 seconds.

Notes

Adjust the seasoning of the blend to your liking - cayenne, hot sauce, fresh herbs can all be added at the end.

Nutrition

1 serving (392g)

• Calories: 270

• Total Fat: 6g

• Total Carbohydrate: 34g

  • Dietary Fiber: 2g
  • Sugars: 9g

• Protein: 21g

• Cholesterol: 1.99mg

• Sodium: 670mg