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    30 mins

    1 Hours

    3 Person
  • Soup

    Chicken Potato Spinach

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


Follow these steps:

  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.


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
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