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Rosemary Chicken Potato Soup

Curl up on a cold day with this creamy blend of roasted chicken, Russet potatoes, and dried rosemary.

Rosemary Chicken Potato Soup


  • 480 ml (2 cups) milk
  • ¼ onion, chopped
  • ½ teaspoon dried rosemary
  • 1 garlic clove, minced
  • 1 chicken bouillon cube
  • 60 g (2 ounces) cream cheese
  • 2 small russet potatoes, cooked and quartered
  • 1 boneless, skinless chicken breast, cooked, cubed


  1. Place milk, onion, rosemary, garlic, and bouillon into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 4 minutes or until heavy steam escapes from the vented lid.
  5. Reduce speed to Variable 2 and remove the lid plug. Drop in remaining cream cheese, potato, and chicken through the lid plug opening.
  6. Blend an additional 10 seconds. Stop machine. Serve immediately.

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