Potato and Hot Dog Soup (Hearty and Easy)
Ingredients (serves 4–6):
5–6 medium potatoes, peeled and diced
6–8 hot dogs, sliced into rounds
1 medium onion, finely chopped
2 cloves of garlic, minced
1.5–2 litres water or chicken broth
2 tbsp vegetable oil or butter
1 tsp salt (adjust to taste)
½ teaspoon black pepper
1 tsp paprika
½ teaspoon of thyme or dried parsley
1 bay leaf (optional)
Optional (for a richer soup):
½ cup of milk or double cream
1 chicken or vegetable bouillon cube
Instructions:
Sauté the base:
In a large pot, heat the oil or butter over a medium heat.
Add the chopped onion and cook until soft and translucent (3–4 minutes).
Add the garlic and stir for 30 seconds.
Add the diced potatoes to the pot and stir for one to two minutes to coat them in the flavour.
Pour in enough water or broth to fully cover the potatoes.
Add a bay leaf, salt, pepper, paprika, thyme and a bouillon cube (if using).
Bring to the boil, then reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
Add the hot dogs and cook for a further 8–10 minutes.
To make it creamy (optional), stir in milk or cream. Simmer gently for 2–3 minutes (do not boil).
Taste and adjust the seasoning. Remove the bay leaf and turn off the heat.
Serving ideas:
Serve hot with crusty bread.
Sprinkle with chopped parsley or spring onions.
Add grated cheese for extra comfort.