Thank you Ninja for letting me review your Ninja Nutri Blender Duo. I made a Slow Cooker Creamy Potato Leek Soup this week to try the new Blender.
First thing I noticed about the Ninja Blender is the great quality. Before I received the Ninja Blender System, I had a $15.00 blender that I had to replace almost yearly, the motor always burns up. The Ninja has a Lifetime Service Guarantee!
The above picture is an action shot of the blender pulverizing the soup from the slow cooker and the cream cheese. The Ninja pulverized this soup perfectly. I realized while I was blending the soup that I don’t have to worry about the lid popping off and splattering hot liquid on me. The Ninja has a locking lid!! I have so many slow cooker recipes that use a blender with hot liquid, this will be my favorite feature! And notice the pour spout below! So handy for serving soups.
See the full details of this Ninja Duo blender here: Ninja Nutri Blender Duo
- 1 32-oz. box chicken broth
- 5 cups peeled and diced russet potatoes
- 1/2 cup diced white onion
- 1 cup diced leeks make sure to rinse all the sand off
- 1 garlic clove peeled
- 1/4 tsp. dried thyme
- 1/8 tsp. black pepper
- 1 8-oz. pkg. reduced fat cream cheese (add at the end of cooking time)
- sea salt to taste
- snipped chives for serving
- In a 6-quart slow cooker add the chicken broth, potatoes, garlic, onion, leeks, thyme, pepper. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
- After the soup has finished cooking add the contents a Ninja Blender. Add the cream cheese, lock on the lid and press the puree button. Let the blender do it's work until the time expires.
- Remove the blender from the stand and open the pour spout and pour the soup into serving dishes.
Though I received product for this post, all opinions are mine.