Potato Hot Dog Soup
Cozy up with a bowl of hearty Potato Hot Dog Soup, a comfort food classic with a playful twist! This rich and creamy soup combines tender Russet potatoes, sweet carrots, and smoky pan-fried hot dog slices for a satisfying meal that's sure to delight the whole family. Infused with aromatic sautéed onions, garlic, and a hint of paprika, this dish is thickened naturally by lightly mashing the potatoes, creating the perfect balance of chunky and creamy textures. Finished with a splash of heavy cream and garnished with fresh parsley, this budget-friendly recipe is simple to make and ready in just 45 minutes. Ideal for busy weeknights or lazy weekends, Potato Hot Dog Soup is not only a nostalgic nod to your childhood favorites but also a warm hug in a bowl!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 pieces Hot dogs
- 1 medium Onion
- 2 medium Carrots
- 2 cloves Garlic
- 6 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the potatoes into bite-sized cubes. Set aside in a bowl of water to prevent browning.
Slice the hot dogs into thin rounds and set aside.
Dice the onion and carrots finely, and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and carrots, and sauté for 5-7 minutes until softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Drain the potatoes and add them to the pot. Stir to combine with the onions and carrots.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes until the potatoes are tender.
While the soup is simmering, heat a small skillet over medium heat. Pan-fry the sliced hot dogs in a dry skillet for 3-5 minutes until slightly browned. Set aside.
Once the potatoes are cooked, use a wooden spoon or potato masher to lightly mash some of the potatoes in the pot. This will thicken the soup while keeping it chunky.
Stir in the heavy cream, salt, black pepper, and paprika. Taste the soup and adjust the seasoning as needed.
Add the pan-fried hot dogs to the soup and stir to combine. Cook for another 5 minutes over low heat to heat through.
Serve the soup hot, garnished with fresh parsley, and enjoy!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
