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

Ingredients

  • 240 ml (1 cup) chicken broth
  • 360 ml (1½ cup) milk, or cashew milk
  • 80 g (½ cup) 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

  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.

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 ) 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

  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.

Ingredients

  • 240 ml (1 cup) chicken broth
  • 360 ml (1½ cup) milk, or cashew milk
  • 80 g (½ cup) 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

  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 7 minutes 30 seconds or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 3 and remove lid plug.
  5. Add fresh 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.