Did anyone out there know about the US Potato Board? See, you learn new things every day! Seriously though, there are quite a few recipes and even some videos on the site, and I was inspired to combine a few of the recipes to make this soup. The soup was thick but I liked the mix of vegetables and chicken, and it needed just a bit of salt and pepper at the table.
Potatoes are nutritious, and they are also good for the budget. Make sure you keep a few on hand, and next time you are snowed in, you can give a new potato recipe a try!
2 c. chicken broth
1 onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
1 1/4 lbs. potatoes, peeled and cubed
1 c. skim milk
1 (10 oz.) package frozen spinach, thawed and drained
1 chicken breast, cooked and cut into bite sized pieces
1 c. reduced fat cheddar cheese
1/2 t thyme
1/4 t salt
1/4 t pepper
Heat chicken broth in a large pot. Add vegetables, and simmer covered for 20-30 minutes. Mash vegetables in the pot with a potato masher. Add the remaining ingredients, and cook for 10-20 minutes more, or until heated through.
7 thoughts on “Chicken and Vegetable Potato Soup”
Wow this looks great. I will make this for sure, without the cheese of course!
KC,Just finished lunch/dinner and what can I say…After still trying to warm up from yesterdays bone-chiller, I made your (NO) Chicken & Veg Potato Soup (Tom doesn't like chicken). Other than no chicken and less cheddar (sprinkled extra on top of mine) I followed the recipe. Too much to have every week but at least every three. 5 star rating.
about how many taters = 1 1/4 pounds???thanks 🙂
I was lucky enough to sample the 'test batch' and it was delicious!! I can't wait to make it myself : )
Nancy – 1 1/4 lbs was about 4 small potatoes. Glad to hear everyone liked this one!
I'm printing this right now. So sad I wasn't checking the blog when I was home sick! -Lee 😉
I just made this. It is excellent and most of all easy to make!