“You can use leftover meatballs instead of hot dogs and leftover corn in place of frozen in this yummy soup. It’s also okay to use any cheese blend you have on hand.” Jeannie Klugh - Lancaster, Pennsylvania
- 2 cans (18.8 ounces each) ready-to-serve chunky baked potato with cheddar and bacon bits soup
- 4 hot dogs, halved lengthwise and sliced
- 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
- 1 cup frozen corn
- 1 cup milk
- In a large microwave-safe bowl, combine all the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes. Yield: 5 servings.
Originally published as Hot Dog Potato Soup in Simple & Delicious September/October 2009, p45
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