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    Home » Ninja Foodi Blender Recipes » Ninja Foodi Blender Soup Recipes

    Loaded Potato Soup with Crispy Potato Skins

    Published: April 8, 2021Updated: April 21, 2021 · This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

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    Cooking Methods
    • Ninja Foodi Cold and Hot Blender
    Recipe Time :35 mins
    Servings: 6

    Recipe Rating

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    loaded potato soup in a bowl with cheese, green onions, crispy bacon, and crispy potato skins on top
    loaded potato soup in a bowl with cheese, green onions, crispy bacon, and crispy potato skins on top

    I made this creamy loaded potato soup in the Ninja Foodi Cold & Hot Blender because it's so easy and hands off, but no worries if you don't have the blender. I'll go over how to make it stove-top or in the pressure cooker.

    Potato soup is is super easy to make and this one is especially delicious because of a few ingredient that I add to really boost the flavor. It's a big bowl of velvety potato soup with all the fixings!

    Including crispy potato strips made from the skins of the potatoes right in the air fryer. They are a game changer!

    Find What You Are Looking for Quickly Collapse Table of Contents
    1 Frequently Asked Questions
    2 Ingredients & Substitutions
    3 How to Make Crispy Potato Peels in an Air Fryer
    4 How to Make Loaded Potato Soup on the Stove
    5 How to Make Potato Soup in a Slow Cooker or Crock Pot
    6 How to Make Loaded Potato Soup in a Pressure Cooker
    7 How to Make Loaded Potato Soup in the Ninja Foodi Cold & Hot Blender
    8 Loaded Potato Soup

    Frequently Asked Questions

    Can I double the recipe?


    I don't suggest doubling the recipe in the blender, but you can certainly make a larger batch on the stove or in the pressure cooker.

    If you are using your pressure cooker or a large pot on the stove, you can certainly double the recipe. The instructions are going to be slightly different, so be sure to check the sections below for either of those cooking methods.

    What Type of Potatoes are best for Potato Soup?

    I recommend Russet Potatoes in this recipe, especially if you are using the Ninja Foodi Cold & Hot Blender for the best results. I found that using a 50/50 mixture of Russets and Yukon Gold potatoes in the blender resulted in the soup having a slightly gummy texture. When I used all Russets that was not the case.

    If you are making this on the stove, in the slow cooker, or in a pressure cooker, you can use a combination of different potatoes as long as you plan on using a potato masher instead of a food processor or high speed blender or immersion blender. You shouldn't experience the gummy texture.

    Can I use this same recipe to make a smooth or chunky potato soup?


    Yes, absolutely. As written, this is a smooth & creamy potato soup recipe, but you can make a few changes to the cooking method to make it a chunky soup. I'll go over how to do that based on the cooking methods covered below.

    Ingredients & Substitutions

    Potatoes

    I recommend Russet potatoes if using the blender or for other cooking methods, you can use either all Russets or a combination of Russets and any other potatoes you like. Personally, when I'm making a potato soup that is chunky, I like the combination of Russets and Yukon Gold because the Russets create the creamy base and the Yukon Gold hold their shape a little better and the chunks are small, but definitely noticeable.

    You can even use the small white or red potatoes and leave the skins on for a more rustic-style potato soup with potato chunks. I would still use some Russet potatoes, though, for the creamy texture since new potatoes are waxy potatoes.

    Feel free to use leftover baked potatoes and make a loaded baked potato soup by adding all the ingredients to a soup pot and warming them and mashing them by hand. Leftover baked potatoes make a wonderful homemade potato soup.

    While I prefer fresh potatoes when making cream of potato soup, you can also use canned potatoes.

    Bacon

    I use Applewood smoked thick-cut bacon in this loaded potato soup recipe, but you can use any type of bacon that you like. If you are using thin bacon, I would increase to 2 slices. You can also omit the bacon, but you may need to adjust the seasonings, especially the salt.

    You can also use turkey bacon, if you prefer.

    Onion & Green Onions

    I used a sweet onion in this recipe, but you can use a yellow onion or even a red onion (your soup might have a pink tint, though) or simply omit the onion. If you don't plan on topping your potato soup with green onions, then just skip the white part of the green onion in the soup altogether.

    showing white part of green onion chopped in a bowl

    Roasted Garlic

    The roasted garlic in this recipe imparts such a great flavor that I urge you to try it, however if you want to use raw garlic, only use 1-2 cloves and mince or chop them and sauté them with the onion and butter.

    Here is the recipe for the Roasted Garlic: Roasted Garlic in the Ninja Foodi

    6 bulbs of roasted garlic cooling on a cooling rack

    Chicken Stock

    I used chicken stock in this recipe, but you can use vegetable stock if you wanted to keep it vegetarian or even water would work, but if using water you may need to adjust the seasonings.

    Heavy Cream & Butter

    Heavy Cream is going to work best in this recipe if you want a thick and creamy soup; however, you can use whole milk if you prefer. I would only add enough to get the consistency you want. Since milk is thinner, you may not want to add as much. I don't recommend using skim or 2% milk because it will be pretty thin.

    You could also skip the cream and use cream cheese in your potato soup for a thicker soup. Sour cream or Greek yogurt would also work, but make sure you add them at the end and just stir them in.

    For non-dairy options, you can use coconut milk, but this will impart a different flavor into your soup. Personally, I would skip the dairy and not replace it. To make the soup the soup a little thicker without dairy, you could use a cornstarch slurry. You would still have a creamy broth, but the color of the soup will not be cream-colored.

    I used salted butter to sauté the onions, but you can use any oil you like or skip this step and just throw the onions in with the potatoes to cook OR if you are using crispy bacon to top your soup, you can replace the butter with 1-2 Tablespoons of bacon grease.

    Seasonings

    I kept this recipe very simple, only using salt and black pepper to season it. However, you can get creative and add different seasonings to create your own original recipe. Some ideas are:

    • Fresh or dried thyme leaves
    • cajun spice
    • hot pepper flakes
    • nutmeg

    Toppings

    Now for the fun part! You can top your loaded potato soup with anything you like and omit what you don't like.

    I used crispy bacon pieces that I fried up, but you can use bacon bits if you'd like.

    I also used shredded cheese and I tried a new cheese, Dubliner by Kerrygold, and it was fantastic in this recipe! The flavor is like a cross between a cheddar and a parmesan cheese -- it's delicious! You can also use a mild or sharp cheddar cheese or, if you like spicy, try it with a pepper jack cheese!

    The green part of the green onion adds a nice texture to the soup, but is totally optional.

    What I really hope you will try are the crispy potato skin strips. They are amazing and add a nice crunch to the soup.

    You can really get creative and use your favorite toppings.

    How to Make Crispy Potato Peels in an Air Fryer

    I will NEVER throw my potato peels away again! Not only do these crispy potato peels make a great topping for potato soup, they are also a great little snack! I like them better than potato chips!

    Make sure to keep your potato peels in cold water until you are going to air crisp/ air fry them or they will turn brown.

    Preheat your air fryer on its hottest setting with the basket (or whatever you are going to cook the potato peels on) in for a full 10 minutes.

    Pat the skins dry and spritz with oil of your choice. I prefer canola or avocado oil because they don't impart any flavor. Season the strips lightly with salt and pepper (optional) and place them in the air fryer basket.

    Air crisp or air fry on 360°F/180°C for 10 minutes. Make sure to toss them around and separate the peels every 2 minutes so they get evenly crispy. Allow to cool on a cooling rack. Enjoy!

    air fryer crispy potato peels

    How to Make Loaded Potato Soup on the Stove

    Peel and dice the potatoes into small pieces -- about 1" cubes. Put the potato peels into cold water if you want to air crisp them for a topping. Roast the garlic. Chop the white part of the green onions, if using. Dice the sweet or yellow onion into a small dice about ½". Dice the celery into small pieces

    In a large pot, sauté the onions and celery with butter over medium heat until the onions are translucent in color. If you are making crispy bacon for your toppings, you can use the bacon grease instead of butter.

    Add in the bacon slices (keep them whole), diced potatoes, seasonings, chicken stock, roasted garlic and bring to a boil over high heat. Boil the potatoes until they are fork tender (about 10-15 minutes).

    Turn the heat off and remove the strips of bacon and discard (you can leave them in if you are using a high-speed blender). Mash the potatoes up until the soup is the consistency you like. You can do this with a hand masher, immersion blender, hand mixer or let the soup cool and use a regular blender.

    Add in the cream and stir. If the soup is too thick, add a little more chicken stock or cream until it is the consistency you like.

    Serve with your favorite toppings.

    How to Make Potato Soup in a Slow Cooker or Crock Pot

    Peel and dice the potatoes into small pieces -- about 1" cubes. Put the potato peels into cold water if you want to air crisp them for a topping. Roast the garlic. Chop the white part of the green onions, if using. Dice the sweet or yellow onion into a small dice about ½". Dice the celery into small pieces.

    Sauté the onions and celery with butter over medium heat until the onions are translucent in color. If you are making crispy bacon for your toppings, you can use the bacon grease instead of butter. Add the onions to the slow cooker.

    Add in the bacon slices (keep them whole), diced potatoes, seasonings, chicken stock, roasted garlic, and cream. Slow cook on high for 3-4 hours or on low for 6-8 hours. Due to the longer cooking time (more evaporation), I would add in a little more chicken stock, maybe another ½ cup or so.

    Remove the slices of bacon and discard.

    When the potatoes are nice and soft, you can mash them with a potato masher or for a creamy potato soup without chunks, use an immersion blender.

    Serve with your favorite toppings.

    How to Make Loaded Potato Soup in a Pressure Cooker

    Peel and dice the potatoes into small pieces -- about 2" cubes (leave them larger if you want a chunky potato soup). Put the potato peels into cold water if you want to air crisp them for a topping. Roast the garlic. Chop the white part of the green onions if using. Dice the sweet or yellow onion into a small dice about ½". Chop the celery into small pieces.

    In the inner pot, sauté the onions and celery with butter over medium heat until they are translucent in color. If you are making crispy bacon for your toppings, you can use the bacon grease instead of butter.

    Add in the bacon slices (keep them whole), diced potatoes, seasonings, 1½ cups of chicken stock (the amount is reduced due to less evaporation when pressure cooking), and roasted garlic. Put the pressure lid on and turn the valve to seal.

    Pressure cook on high for 2 minutes with a 5 minute natural release. If you are doubling or tripling the recipe, extend the natural release to 10 minutes.

    Remove the strips of bacon (and discard) and mash the potatoes up until the soup is the consistency you like. You can do this with a hand masher, immersion blender, hand mixer or let the soup cool and use a regular blender. Use a hand masher or this mix 'n mash tool for a chunkier soup.

    Add in the cream and stir. If the soup is too thick, add a little more chicken stock or cream until it is the consistency you like.

    Serve with your favorite toppings.

    How to Make Loaded Potato Soup in the Ninja Foodi Cold & Hot Blender

    This is my favorite way to make this recipe because the blender does all the work! It's the perfect way to make a small batch of potato soup. The prep is minimal and you have piping hot soup in 30 minutes.

    Roast the garlic if using. Chop the bacon into small pieces so it cooks and blends during the hearty soup function and extract function.

    Dice the white part of the green onions (if using) and add to the blender pitcher. Put the butter, roughly chopped sweet or yellow onion, celery pieces, and chopped bacon in the pitcher of the blender and hit the sauté function. If you want to use minced garlic (1-2 cloves) add them with the onions and celery.

    sautéing vegetables and bacon in the blender

    After the sauté function does the chopping, you may need to scrape down the sides of the pitcher to get the vegetables back down into the bottom of the blender. I like to use this long skinny scraper from Pampered Chef. Make sure to remove the lid and not just the center so the blades don't spin while doing this. Hit the sauté function when done to resume the program.

    While that is running, peel and chop your potatoes into large pieces. Put the skins in cold water if you want to make the crispy potato skins for a topping.

    chopping potatoes

    When the sauté function is complete, add the remaining ingredients except the cream and select the hearty soup function.

    adding ingredients to the blender for cooking potato soup

    When the hearty soup function is complete, add the cream and select the extract function to puree the soup into a smooth and velvety potato soup. If you don't have the extract function, use the smoothie function.

    blending in the cream

    Ladle the soup into bowls and top with your favorite toppings.

    Serve & Enjoy!

    bowl of loaded potato soup with toppings

    loaded potato soup in a bowl with cheese, green onions, crispy bacon, and crispy potato skins on top

    Loaded Potato Soup

    Recipe By: Louise
    Easy & Delicious Potato Soup that you can customize with your favorite toppings.
    4.67 from 3 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 221 kcal

    Equipment

    • Ninja Foodi Cold and Hot Blender
    Turn this on when cooking to prevent your screen from going dark

    Ingredients
     

    • 2 Tbsp salted butter
    • ½ small onion or ¼ of a medium to large onion
    • 2 green onions optional
    • 1 stalk celery
    • 1 strip thick cut bacon or 2 thin bacon strips, raw
    • 1 pound Russet Potatoes
    • 2 cups chicken stock
    • 1 tsp fine grind sea salt
    • ½ tsp pepper
    • 1 bulb roasted garlic about 8-12 cloves
    • ½ cup heavy cream

    Toppings

    • Dubliner cheese by Kerrygold or any cheese you like (white prefered for looks) about 2 Tbsp grated mixed into each cup of soup after it's done.
    • green part of green onions
    • crispy potato peels
    • crispy crumbled bacon

    Instructions
     

    • Chop the sweet or yellow onion into chunks about 2" in size. Dice the white part of the green onions (if using) and add to the blender pitcher. Put the butter, roughly chopped onions, cut up celery stalk, and chopped raw bacon in the pitcher of the blender and hit sauté.
    • While the sauté function is going, peel and cube the potatoes into about 1-2" pieces and put the peels in cold water if you are going to air crisp the peels for a topping or you can rinse the peels (if needed), pat them dry, toss in oil, season them and air crisp them now (directions are in the note section below). *Don't peel and cube the potatoes too far in advance or they will turn brown. You don't want to soak the potatoes before using because that will get rid of the starch and the starch helps to thicken the soup.
    • When the sauté function is done, add the 2 cups of chicken stock, cubed potatoes, cloves from roasted garlic, salt and pepper. Select the hearty soup function.
    • When the hearty soup function is complete, add the ½ cup heavy cream and select the extract button. If you don't have the extract function, then use the smoothie function.
    • Serve the soup with about 1-2 Tbsp of shredded cheese and any other toppings you like. Enjoy!

    Video

    https://youtu.be/xJ9SG581Jxc

    Notes

    See written post for stovetop, crockpot, or pressure cooking directions. 
     
    Instructions for Crispy Potato Peels
    Keep the potato peels in cold water until you are ready to air crisp them. Then, drain the water and pat them dry. 
    Spritz oil of your choice on the peels and season lightly with salt and pepper (optional). 
    Preheat the air fryer at the hottest setting for a full 10 minutes with the basket in the air fryer. Add the potato peels and air crisp at 360°F/180°C for 10 minutes. Make sure to toss the peels around every 2 minutes so they get evenly crispy. 
     
    Nutritional information does not include toppings

    Nutrition

    Serving: 1cupCalories: 221kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 44mgSodium: 593mgPotassium: 467mgFiber: 1gSugar: 2gVitamin A: 484IUVitamin C: 6mgCalcium: 35mgIron: 1mg
    Course Soup
    Cuisine American
    Tried this recipe?Let us know how it was!

    ABOUT THE RECIPE AUTHOR, LOUISE LONG

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

    Picture of Louise.

    She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

    Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

    Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.

    Ninja Foodi 101

    Simply Cooking with Louise

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

    BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

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    Reader Interactions

    Comments

    1. Joy

      April 27, 2021 at 8:57 pm

      I rarely write comments but this recipe deserves it. WOW. This was wonderful and so easy! I added diced leftover ham and frozen corn at the end.

      I used bone broth for extra protein since I’m a clean intermittent faster and this was my meal during my daily eating window. This soup is totally eating window worthy and that says a lot in our world!

      Thank you for all you do and I’d love to see more simple recipes like this one using the hot blender!

      Reply
      • Louise

        April 29, 2021 at 10:42 am

        I'm so glad you enjoyed it!

        Reply
    2. Karla Harkins

      April 25, 2021 at 4:03 pm

      Hi, Louise. I love your recipes. This one is great, too.I thought I had cream but was out of it so I used cream cheese. I used Velveeta because I had some I needed to used. I only had precooked bacon so I usedc 2 strips of that and bacon bits on top. It was great cooked that way. I liked the thickness of the soup. It was wonderful. I usually don't eat soup but last week I had all my teeth pulled in preparation for dentures because I had a fall and 1 lost 1 front tooth and dislodged all the other teeth in front. I needed 2 caps on the side so I figured just get them all pulled!

      Reply
      • Karla Harkins

        April 25, 2021 at 4:08 pm

        This was also my first time using the hearty soup function on my blender. I would love more recipes using the Hot and Cold blender

        Reply
      • Louise

        April 27, 2021 at 9:44 am

        Sounds good! I hope everything goes well with your extractions and new dentures.

        Reply
    3. Nicole

      April 10, 2021 at 1:22 pm

      When do you add the potatoes? Yes I need a lot of hand holding!

      Reply
      • Louise

        April 10, 2021 at 6:00 pm

        I'm sure I go over that in the recipe or did I overlook something? You add them in the beginning after sautéing the onions.

        Reply
    4. Cheryll Grandstrand

      April 09, 2021 at 1:23 pm

      5 stars
      Recipe is absolutely delicious as written! Thoroughly enjoyed this soup on a rainy, cool day as it was my first trial run of making a "hearty soup" with my hot/cold blender so delighted to see the end results of this wonderful soup which was so tasty and creamy. Thanks for sharing this recipe and I plan on keeping this on my menu often during the next season of winter months.

      Reply
      • Louise

        April 10, 2021 at 12:09 pm

        I'm so glad you liked it!

        Reply

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