Dutch Potato Soup
Don't be put off by the hotdogs, give it a try & then decide...it also has no salt other than from the hotdogs...
I just made this today & didn't think to take a pic until I had it in the serving bowl, so at least you can see how it looks!
You could also do this in your crockpot but don't cut the potatoes so small; I'd cook it on low for about 4-6 hrs.
6 largepotatoes (i use russets)
3/4 cchopped onion
1/2 ccelery, chopped fine (about 2 stalks)
1/2 tspmrs. dash original seasoning
1/2 tspitalian seasoning
1/8 tspdried basil
1/8 tspdried parsley
1/8 tspfresh ground black pepper
2 Tbspbutter or margarine
1/4 cmilk (i use 2%)
4all-beef hotdogs, cut in 1/4" slices
How to Make Dutch Potato Soup
- Peel potatoes and cut into 1" cubes; chop onion and celery; place in 4 qt. saucepan and cover with water.
- Add seasonings and heat over medium-high heat until it potatoes are softened. Use an immersion blender (or potato masher) to break potatoes down and make it thicker and creamy consistency (we like a little chunkiness, so I blended it just a little).
- Add in the butter and milk, stirring to blend. Add hotdogs and continue heating until the hotdogs are warmed through.
- Note: If you don't want hotdogs, you can use cooked meatballs (beef, turkey or chicken), or maybe kielbasa. But try it first with the hotdogs!