Recipe: Tasty Rosemary Chicken Potato Soup (Vitamix)

Rosemary Chicken Potato Soup (Vitamix). Recipe not clear as to leave skin on potatoes or not. Put in milk, onion, chicken bouillon, garlic, and rosemary into the Vitamix and close the lid. Blend the mixture starting at the lowest speed and gradually increasing it to the highest.

The potatoes roast up tender with crispy brown exteriors, infused with flavor from the juices of the chicken. This is a one-pan meal, meaning there is no need to dirty a bunch of dishes- toss the potatoes in a bowl, but otherwise all. Add the sweet potatoes, rosemary and chicken broth. You can have Rosemary Chicken Potato Soup (Vitamix) using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Rosemary Chicken Potato Soup (Vitamix)

1. It's 2 cup of milk.
2. Prepare 1/4 small of onion, peeled.
3. Prepare 1/2 tsp of dried rosemary.
4. It's 1/4 tsp of minced garlic.
5. Prepare 1 of chicken bouillon cube.
6. Prepare 1/4 cup of cream cheese.
7. You need 2 medium of Russet potatoes, baked, quartered.
8. Prepare 1 of chicken breast, roasted, diced.

Season with salt and pepper, to taste. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. Creamy Chicken Potato Soup has chicken, potatoes, carrots, celery, and onions with a creamy broth. Sometimes you need a hearty soup for those cold nights.

Rosemary Chicken Potato Soup (Vitamix) step by step

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..

As with any good soup, it starts out with the trinity of onion, celery, and carrots. The base of these flavors together can lead to only good things. There is a reason this is one of my more popular recipes! This is a smooth, luscious, warming from the inside out, perfect Potato soup doesn't judge. Yes, it's sadly true, I pretty much devoured a good portion of this soup before it.

How to Cook Appetizing Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup.

You can have Creamy Chicken Wild Rice Soup using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Creamy Chicken Wild Rice Soup

1. You need 2 cup of Cooked Wild Rice.
2. You need 1 of medium Onion.
3. It's 1 cup of Chopped Carrots.
4. It's 1 cup of Chopped Celery.
5. You need 1 cup of Mushrooms.
6. It's 1 1/2 stick of Butter.
7. Prepare 8 cup of Water.
8. It's 12 of Chicken Bullion Cubes.
9. It's 1 cup of Flour.
10. Prepare 1 cup of Whipping Cream.
11. Prepare 2 of large Chicken Breasts.

Creamy Chicken Wild Rice Soup step by step

1. Cut chicken in small pieces and cook tell no longer pink..
2. Saute onions, carrots, celery, mushrooms, chicken and butter until veggies are soft..
3. Sprinkle flour over chicken and veggies. Mix until well coated (mixture will be very pasty)..
4. In large saucepan combine cooked rice, water and bullion cubes. While heating add cooked veggie mixture stir continually while adding veggies. Add whipping cream. Continue to simmer for 30-45 minutes (do not boil)..

Recipe: Appetizing Instant Pot Chicken and Potato Soup

Instant Pot Chicken and Potato Soup. This Colombian Chicken Potato Soup is the best potato soup made easy in the instant pot (pressure cooker) or stove top. We are going to be making her instant pot Colombian chicken potato soup. Hands down the BEST way to use up leftover potatoes.

This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure ;) The ULTIMATE How to make Instant Pot Potato Soup: Start with the right potatoes. I like to use red potatoes because they have a smooth skin (and I don't peel!) and. How to Make Instant Pot Potato Soup. You can have Instant Pot Chicken and Potato Soup using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Instant Pot Chicken and Potato Soup

1. Prepare of Chicken.
2. It's 4 Cups of Vegetable Broth.
3. Prepare 1 Tablespoon of Oregano.
4. It's 1 Tablespoon of Basil.
5. Prepare 1 Tablespoon of Dashi (optional).
6. Prepare 3 of Bay Leaves.
7. You need 6 Cloves of Garlic.
8. Prepare 1 Teaspoon of Black Pepper.
9. It's 4 of Chicken Breasts.
10. Prepare of Veggies.
11. You need 4 of Medium Russet Potatoes Peeled and Diced.
12. Prepare 1 of Large Carrot Diced.
13. You need 2 of Celery Hearts Chopped.
14. You need 1/2 of Large Red Onion Diced.
15. You need 1.5 Cups of Water.
16. Prepare of Finishing.
17. You need 1.5 Cups of Heavy Cream.
18. Prepare 2 Tablespoons of Corn Starch miced with water.
19. Prepare of Salt and Pepper.
20. You need of Green Onion For Garnish.

To start you'll melt a few tablespoons butter in the Instant Pot on the saute setting. Then add in onions and celery and saute briefly, following that add in some chicken broth, potatoes, carrots and season with salt and pepper and cancel that saute setting. If you have been tuning into our Meal Prep Mondays - we are now changing to healthy Instant pot and slow cooker recipes. They are still perfect for meal.

Instant Pot Chicken and Potato Soup step by step

1. Add first 7 ingredients into instant pot bowl. Stir. Add chicken. Cook on max pressure for 18 minutes, natural release for 5 minutes then quick release..
2. While that is cooking, prep all veggies..
3. After pressure releases remove chicken. Remove 2 cups of broth and set aside. Add veggies and water to pot. Cook on Max pressure for 5 minutes. Instant release..
4. While veggies are cooking, shred 2 chicken breasts. Cover. The other 2 breasts extras for another recipe, do with them whatever you wish..
5. After release, turn Instant Pot to Saute on High. Add heavy cream and stir. Bring to boil Add salt and pepper to taste. Boil for 8 minutes, stirring frequently and gradually mashing some potatoes with the end of your spoon..
6. Add cornstarch slowly while stirring. Mix well. Add chicken. Continue to cook for 5 minutes. Turn off instant pot and allow to cool before serving. Garnish with liberal amount of green onion..

So I ate some and the rest went into the refrigerator for lunch the next day. But he's the one who edits all the videos we make, and guys, there were questions. This EASY Instant Pot Potato Soup recipe is the perfect quick and easy meal. No more frozen chicken nuggets on busy nights. You can literally dump a few ingredients in the pot, turn it on and have a great hot homemade meal in minutes.

Recipe: Perfect Creamy Leek & Potato soup with diced Chicken (Optional lemongras

Creamy Leek & Potato soup with diced Chicken (Optional lemongras.

You can cook Creamy Leek & Potato soup with diced Chicken (Optional lemongras using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Creamy Leek & Potato soup with diced Chicken (Optional lemongras

1. Prepare 2 of Leeks.
2. Prepare 6 of Medium sized potatoes.
3. Prepare 1 of Onion.
4. Prepare 1 of Chicken Breast (200g).
5. Prepare 100 g of butter.
6. It's 200 ml of single cream.
7. You need of Salt.
8. It's of Lemongrass (Optional).
9. It's of Pepper (Optional).

Creamy Leek & Potato soup with diced Chicken (Optional lemongras instructions

1. Finely chop the leeks and onion..
2. Peel and dice the potatoes into big chunks, soak them in water..
3. Dice the chicken breast into small pieces..
4. Put the chopped onion and leeks in a stock pot. Add the butter and a half cup of water. Put the lid on and boil on medium heat for 15 minutes. (Optional - Include sliced lemongrass)..
5. Put the diced chicken in a small pan. Add 1/4 cup of water and bit of butter. Season with salt and black pepper. Heat the pan and stir until the chicken are cooked/tender (gone white). Do not drain the excess water..
6. Add the potatoes to the stock pot with leek. Pour the chicken (with the excess water) into the pot. Add 4 cups of water. Put the lid on and boil for 20-25 minutes (until the potatoes turn soft)..
7. Use a masher and mash the potatoes. Add the single cream, salt to season and stir. Boil for further 5 minutes with the lid on..
8. Serve the soup with fresh parsley. Enjoy the soup..