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Hot Dog Potato Soup

“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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings

Ingredients

  • 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 shredded cheddar-Monterey Jack cheese
  • 1 cup frozen corn
  • 1 cup whole milk

Directions

  • 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.
Nutrition Facts
1-1/3 cups: 400 calories, 26g fat (13g saturated fat), 57mg cholesterol, 1301mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 15g protein.

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