Potato Soup - Ninja Style

Schools and local government facilities were closed today in anticipation of ice, sleet, and/or snow.  We had none.  By nightfall, the temperature had dropped below freezing but no frozen precipitation.  The current temperature is 28 degrees and  it's ll:40 p.m. EST.  Snow and ice fell in the northern part of the county.  Since we were expecting cold, I cooked a cold weather meal for hubby and me ... Potato Soup in my Ninja Foodi.

1/2 stick butter

1 large onion, chopped

3 stalks celery, chopped

Russet potatoes, peeled and cubed (I used 10 medium)

2 tsp salt

1 tsp black pepper

3 Tbsp parsley

1/2 tsp red pepper flakes

4 Tbsp corn starch

4 Tbsp water

1 can kernel corn, drained

1 cup sharp cheddar cheese, grated

1/2 block (4 oz) cream cheese

32 oz carton chicken broth

2 cups half-and-half

Melt butter in pot.  Sauté onion and celery in melted butter until soft and translucent (about 6-8 minutes).  Add seasonings and stir until combined. Stir  in the 32-oz carton chicken broth.

Add the potatoes to the crisping pan and insert into the Ninja Foodi.  Place the pressure lid on the pot and cook on High for 5 minutes.  Natural release pressure.

Remove crisping pan with the potatoes from the cooker.  Stir together the corn starch and the water.  Change the setting to Sauté and stir in the corn starch mixture and bring to a simmer.  Add cheeses and stir in until cheeses are melted. Stir in the corn

Add potatoes and stir until thoroughly combined.

Stir in the half-and-half and simmer until heated throughout.

Serve.