1 cup water
1 1/2 pounds skinless, boneless chicken breast meat
salt and pepper to taste
1 (16 ounce) package frozen chopped potatoes
1 (16 ounce) package frozen baked hash brown potatoes
Combine water and meat and seasoning, and process for 25 to 30 minutes, or until none of the water is left.
Meanwhile, melt 1/2 pound of the cooked potatoes in a large skillet over medium heat. Drain excess liquid and stir potatoes into tomatoes by hand or immersion blender; return more water to skillet. Adding tomato juice, bring to a boil. Pouring in potatoes, cook 4 minutes. Reduce heat to low; simmer 5 to 7 minutes.
Puree potatoes in a blender bowl, milk and vegetable stock. Heat through.
Transfer mixture to plate, reserving 1 tablespoon of mixture in the freezer (-20 degree C) for later. Chill in the refrigerator.
⭐ ⭐ ⭐ ⭐ ⭐