Chicken  Potato Spinach Soup

Preparation:  15  minutes  .  processing:  4  minutes  15 seconds  .  yield.  4  cups  (101)

Ingredients
1  cup  (240  ml) chicken  broth
11/2  cups  (360  ml) whole milk
1/4 cup (40 g) chopped onion
3 medium  Russet potatoes, 141/2  ounces  (412  g),  baked, halved,  cooled,  divided  
1/8 teaspoon dried  rosemary
1 Tablespoon spinach, cooked or frozen, thawed
5  ounces  (140 g) skinless, boneless chicken  breast, cooked  and diced
1/2 teaspoon  unrefined sea salt
1/2 teaspoon  black pepper

Method
1,     Place  broth,  milk, onion, two potatoes, and rosemary  into the Vitamix  container in the order  listed  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 3 and  remove the lid  plug.
6.   Add spinach, one potato, chicken, salt, and pepper through the  lid  plug  opening.
7.     Blend  for an  additional  15  seconds.

From Vitamix Cookbook

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