Ingredients:
- 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
Follow these steps:
- Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 3 and remove lid plug.
- Add spinach, one potato, chicken, salt, and pepper through the lid plug opening.
- 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.
Nutrition Information
Serving Size | 1 serving (392 g) |
Amount Per Servings | |
Calories | 270 |
Total Fat | 6 g |
Saturated Fat | 3 g |
Sodium | 670 mg |
Total Carbohydrate | 34 g |
Dietary Fiber | 2 g |
Sugars | 9 g |
Protein | 21 g |