Chicken Potato Spinach Soup

Name: Chicken Potato Spinach Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 c (960 ml)
Ingredients: 1 cup (240 ml) chicken or vegetable stock; 1 1/2 cups (360 ml) milk; 1/2 small onion, peeled or about 1/3 cup chopped; 3 (519 g) medium potatoes, baked or boiled, with skin (reserve 1 potato); 1/8 teaspoon dried rosemary; 1 Tablespoon spinach, cooked or frozen; 5 ounces (140 g) chicken breast, skinned and boned, cooked and cut up; Salt, to taste

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Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 c (960 ml)

Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 4 c (960 ml)

Ingredients

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1 cup (240 ml) chicken or vegetable stock

1 1/2 cups (360 ml) milk

1/2 small onion, peeled or about 1/3 cup chopped

3 (519 g) medium potatoes, baked or boiled, with skin (reserve 1 potato)

1/8 teaspoon dried rosemary

1 Tablespoon spinach, cooked or frozen

5 ounces (140 g) chicken breast, skinned and boned, cooked and cut up

Salt, to taste

Directions

1.Place broth, skim milk, onion, two potatoes, and rosemary 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 4-5 minutes or until heavy steam escapes from the vented lid.
5.Reduce speed to Variable 3 and remove the lid plug.
6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
7.Drop in chicken and blend for an additional 5 seconds.
For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.

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