Potato and Turkey Hot Dog Soup with Herbs

Total Time:
55 min
20 min
Inactive Prep:
35 min
1 1/2 quarts, 4 to 6 servings


  • 2 tablespoons olive oil
  • 1/2 pound turkey hot dogs cut crosswise into 1/2-inch rounds
  • 1 tablespoon minced garlic
  • 1 cup thinly sliced onions
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/2 teaspoons chopped fresh sage leaves
  • 1 1/4 to 1 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 1 quart chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 cup tomato concasse or diced tomatoes
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley leaves


Heat a 2-quart saucepan over medium-high heat and add the olive oil. When hot, add the hot dogs and cook, stirring occasionally, until the hot dogs are caramelized on both sides, about 3 minutes. Remove the hot dogs from the pan and set aside. Add the garlic and onions to the pan and cook, stirring occasionally, until the onions are wilted and the garlic is fragrant, 4 to 5 minutes. Add the thyme and sage to the pan and saute for 1 minute. Add the potatoes, chicken stock, salt, pepper and bay leaf to the pan and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes. Remove the bay leaf and, using an immersion blender (or in batches using a bar blender), puree the soup until smooth. Return the hot dogs to the soup and add the tomatoes, heavy cream and chopped parsley. Rewarm gently, if necessary, and serve.