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Chicken Potato Spinach Soup

A home-style soup with the perfect blend of creamy and chunky texture. (A delicious use of last night's cooked chicken breast, too!)

Chicken Potato Spinach Soup


  • 1 cup (240 ml) chicken broth
  • 1½ cup (360 ml) milk, or cashew milk
  • ½ cup (80 g) medium onion, peeled
  • 3 (415 g) medium 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


  1. Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 6 minutes or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 3 and remove lid plug.
  5. Add spinach, one potato, chicken, salt, and pepper through the lid plug opening.
  6. 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.

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