Creamy Slow Cooker Hot Dog and Potato Soup Tips, FAQ & printable recipe

Tips for success

For a more rustic texture, use a potato masher to lightly crush a few of the cooked potato chunks directly in the slow cooker after the cooking time is complete. This releases extra starch and makes the soup even creamier without needing to add any dairy thickeners. Be sure to do this gently to maintain some whole pieces for texture.

If you prefer a more vibrant flavor, add a pinch of smoked paprika or black pepper when serving. These simple additions can enhance the natural savoriness of the hot dogs and the creaminess of the cheese.

Always taste the soup before adding additional salt, as the broth and cheese already contribute a significant amount of sodium to the dish.

Variations

• Spicy Hot Dog Soup: Add a teaspoon of red pepper flakes or diced jalapeños during the assembly phase to give the soup a gentle heat that cuts through the richness of the cheese.
• Vegetable Boost: Incorporate a cup of frozen corn or diced carrots during the assembly phase to add extra color, sweetness, and nutritional variety to the finished soup.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in freezer-safe containers for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring frequently until heated through, or microwave in 1-minute intervals until steaming.

Allow the soup to cool completely to room temperature, which should take no longer than two hours. Once cooled, transfer the soup into airtight containers.

Proper storage in the refrigerator keeps the flavors fresh and the texture consistent for up to three days. Label the containers with the date to keep track of freshness, and ensure the lid is sealed tightly to prevent any absorption of other refrigerator odors.

This soup is an excellent candidate for making ahead of time as the flavors tend to deepen after resting in the refrigerator. Prepare the soup as directed and let it cool before storing it.

When ready to eat, simply reheat it on the stove over low heat, stirring occasionally to ensure the cheese-based sauce remains smooth and creamy. It is perfect for a quick dinner later in the week.

Serving ideas

Serve the soup in warm, deep bowls to help maintain its temperature while eating. Because the soup is quite filling on its own, it pairs well with a simple side dish like a crisp green salad or some toasted bread for dipping. The contrast between the creamy soup and a crunchy side element adds an enjoyable variety to the meal.

If desired, ladle the soup into bowls and serve immediately while it is still steaming. The presentation is simple and rustic, focusing on the hearty ingredients.

Ensure that each serving bowl gets a balanced portion of the hot dog slices and potatoes so that every guest enjoys the full range of textures and flavors included in the recipe.

Frequently asked questions

Recipe card

Creamy Slow Cooker Hot Dog and Potato Soup

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 count hot dogs, sliced into coins
• 3 cups russet potatoes, peeled and diced
• 1 cup yellow onion, chopped
• 1 1/2 cups orange melting cheese, cubed
• 3 cups chicken broth

Instructions

1. 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.
2. 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.
3. 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).

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

32 g

Fat

31 g

Fiber

3.5 g

Sugar

2.5 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.