dutch potato soup

(3 ratings)
Recipe by
Jan W
Apollo, PA

I grew up on this soup...fall is here and I was chilly today, so figured it was a good day for it! It's a basic potato soup recipe but the addition of the hotdogs makes it better! Don't be put off by the hotdogs, give it a try & then decide...it also has no salt other than from the hotdogs... I just made this today & didn't think to take a pic until I had it in the serving bowl, so at least you can see how it looks! You could also do this in your crockpot but don't cut the potatoes so small; I'd cook it on low for about 4-6 hrs.

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For dutch potato soup

  • 6 lg
    potatoes (i use russets)
  • 3/4 c
    chopped onion
  • 1/2 c
    celery, chopped fine (about 2 stalks)
  • 1/2 tsp
    mrs. dash original seasoning
  • 1/2 tsp
    italian seasoning
  • 1/8 tsp
    dried basil
  • 1/8 tsp
    dried parsley
  • 1/8 tsp
    fresh ground black pepper
  • 2 Tbsp
    butter or margarine
  • 1/4 c
    milk (i use 2%)
  • 4
    all-beef hotdogs, cut in 1/4" slices

How To Make dutch potato soup

  • 1
    Peel potatoes and cut into 1" cubes; chop onion and celery; place in 4 qt. saucepan and cover with water.
  • 2
    Add seasonings and heat over medium-high heat until it potatoes are softened. Use an immersion blender (or potato masher) to break potatoes down and make it thicker and creamy consistency (we like a little chunkiness, so I blended it just a little).
  • 3
    Add in the butter and milk, stirring to blend. Add hotdogs and continue heating until the hotdogs are warmed through.
  • 4
    Ladle into bowls and enjoy!
  • 5
    Note: If you don't want hotdogs, you can use cooked meatballs (beef, turkey or chicken), or maybe kielbasa. But try it first with the hotdogs!
ADVERTISEMENT