Instructions:
Fill a medium size saucepan halfway up with cold water. Peel and cube potatoes, add to pan and bring to boil over med-high heat. Allow to cook at a low boil until potatoes are fork tender. Drain potatoes and add to a blender with shredded cheese, 4 cups chicken stock, garlic powder, onion powder and black pepper. Set aside
Add olive oil and butter to a large soup pot over medium heat. Once butter is melted add onions and cook for 2-3 min, then add celery and carrots. Stir and cook for another 4-5 min. Add minced garlic, thyme, sage and rosemary, cook while stirring for an additional 3 min.
Deglaze pan with white wine and simmer for 2-3 min before adding 2 cups chicken stock and bay leaf. Allow to simmer until vegetables are tender. Add chicken, wild rice and potato mixture. Stir and let soup simmer for 20-30 min. Add chopped spinach, stir and taste. Add salt and pepper to desired taste and then serve.
Notes
*soup can be made ahead and stored in the fridge for 2-3 days.
*If you’re looking to up your protein intake, double the chicken.
* Divide soup into small freezer safe containers for easy ready-made meal
