Ninja Potato Soup Recipe 425
NINJA BAKED POTATO SOUP RECIPE - (4.4/5)
Provided by á-11135
Number Of Ingredients 11
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!
NINJA POTATO SOUP RECIPE - (4.2/5)
Provided by á-11135
Number Of Ingredients 5
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.
BAKED POTATOES
Make and share this Baked Potatoes recipe from Food.com.
Provided by cipherbabe
Categories Potato
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Wash and scrub potatoes.
- Dry them and grease lightly with butter.
- Bake for 40 minutes to 1 hour, depending on their size.
- When potatoes are half done, pull out rack, quickly puncture skin once with fork, permitting steam to escape.
- Return to oven and finish baking.
- When done, serve with them at once with butter and/or sour cream.
Nutrition Facts : Calories 265.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 114.2, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.4
PRESSURE-COOKER POTATO SOUP
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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