Creamy Slow Cooker Hot Dog and Potato Soup Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are thoroughly washed, peeled, and chopped into uniform sizes to promote even cooking. Have the chicken broth measured and the cheese cubed.

Clear a workspace near the slow cooker to assemble the ingredients directly into the basin. Verify that the slow cooker is clean and positioned on a level, heat-resistant surface with adequate space for ventilation.

Instructions

Assembly Phase

1. 1Layering the Ingredients
   Place the sliced hot dogs at the bottom of the slow cooker basin. Add the peeled and diced russet potatoes, followed by the chopped onion. Finally, dot the surface with the cubed orange melting cheese.
   Look for Ingredients should be layered evenly in the slow cooker bowl.
   Tip Ensure the hot dogs are at the bottom to absorb the savory juices as they release during the cooking process.

The slow cooker basin should be filled with the layered ingredients, starting with the hot dog coins at the bottom, followed by the potatoes and onions, and topped with the cheese. Everything should be neatly arranged and ready for the liquid to be added.

Slow Cooking Phase

2. 2Adding Liquid and Cooking
   Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to high heat for 4 hours, or until the potatoes are tender and the cheese has completely melted into the broth.
   Look for The broth should just cover the potato and vegetable mixture.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not lift the lid during the first 3 hours to ensure the cooking temperature remains consistent.

During this phase, the ingredients will slowly soften as the chicken broth heats up. The cheese will begin to melt and sink into the vegetables. By the end, the kitchen will smell savory, and the potatoes should be soft enough to easily pierce with a fork.

Finishing Phase

3. 3Serving the Soup
   Once the cooking time is complete, stir the soup gently to ensure the cheese is fully emulsified with the broth and vegetables. Let the soup rest for 5 minutes before serving in individual bowls. Ensure the internal temperature of the hot dog slices reaches 160°F (71°C).
   Look for The soup should be thick, creamy, and steaming with the hot dogs and potatoes evenly distributed.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the soup appears too thick after cooking, add a small splash of additional warm broth to reach the desired consistency.

The soup should be a uniform, creamy orange color with visible chunks of potatoes and hot dog coins. After a gentle stir, the texture should be velvety and thick, ready to be ladled into bowls for immediate serving while steaming hot.

Common mistakes

Avoid cutting the potatoes into pieces that are too large, as they will take longer to cook and may remain hard in the center.

Do not skip the resting period after cooking, as this allows the flavors to meld and the soup to thicken slightly to the perfect serving consistency.

Never stir the soup too aggressively during the cooking process, as this can break down the potato chunks too much and change the desired texture.

How to tell it’s done

The soup is ready when the potatoes are fork-tender and the cheese has fully melted into a uniform, creamy consistency. The hot dog slices should be heated through to an internal temperature of 160°F (71°C).

The liquid should be thickened and smooth, not watery, indicating that the starch from the potatoes has successfully incorporated into the broth.

• Ground meat: 160°F (71°C) in the thickest part