Ninja Potato Soup Recipe 425 Food

NINJA POTATO SOUP RECIPE - (4.2/5)

Ninja Potato Soup Recipe - (4.2/5) image

Provided by á-11135

Number Of Ingredients 5

Ingredients

1 bag hash browns (the southern kind is best since they are squares and not shredded.
28 oz. chicken broth
1/2 c. chopped onion
1/3 teas. black pepper.
(optional 1 can of cream of chicken soup, will make it creamier)

Steps:

Slow cook it on low 5 hrs., then add 8 oz. cream cheese softened and cook another 30 minutes stirring occasionally. I also added chunks of ham that I had and I added that about the last hour since it was already cooked. Garnish with green onion.

NINJA BAKED POTATO SOUP RECIPE - (4.4/5)

Ninja Baked Potato Soup Recipe - (4.4/5) image

Provided by á-11135

Number Of Ingredients 11

Ingredients

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, (including tops) chopped
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
Celery salt, (optional to be sprinkled on top of each bowl)

Steps:

Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder. Turn Ninja to Stove Top High. Melt butter. Slowly blend in flour with a wire whisk till thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly. When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook for 2 hours. You may not need to cook it that long, or even turn it to Buffet setting after testing it after an hour. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread. This baked potato soup recipe serves 6 to 8. Baked Potatoes. Use 400-425° - your choice. Wrap the potatoes in foil on Oven setting 425° for an hour on the rack. or, aluminum foil seasoned & pierced potatoes, double wrapped, and put them in the pot. Going to turn them after 30 minutes to keep from burning, 425°F, 50 minutes - 1 hour! PERFECT! Or... place on rack and don't wrap them. And now on the Pyramid mat. No turning - 425° about an hour 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!

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