So instead of adding the milk later, since my family doesn’t enjoy a lot of big sized pieces of certain vegetables. I took the potatoes meant to mix with milk and but them in the blender with the milk and squash and bell peppers and 1 jalapeño pepper (no seeds) and some minced garlic (used what I had on hand since a small amount of minced garlic goes far in flavor for us) and pulsed it all together so it was essentially all minced with the milk. I used this with the chicken stock as a base. I chopped and cooked the onion first in butter since onion takes a bit to cook through and then instead of shredding later I cubbed the chicken ahead of time as well well for prep. This allowed for less dishes and less work and potentially burning myself with the hot broth when trying to shred it. I also used the recommended to add other vegetables beside potatoes and grabbed a package of mixed frozen vegetables to the soup and kept some bigger cubes of potatoes as well in there. I recommend for flavor to add seasonings to taste, personally I used some extra chicken powder flavoring and Italian seasoning.
