Hot Dog Potato Cheese Soup Recipes

Steps:

• 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.

Steps:

• Stir together Potatoes, Sauce Mix, hot water and milk in 10-inch skillet; stir in frozen peas until separated.
• Heat to boiling; reduce heat. Cover and simmer 25 minutes, stirring occasionally, until potatoes are tender.
• Stir in hot dogs; cover and heat 3 to 4 minutes or just until hot dogs are hot. Sprinkle cheese over mixture. Cover; let stand about 5 minutes or until cheese is melted.

Steps:

• Make a lengthwise cut three-fourths of the way through each hot dog. Open hot dogs and place cut side up on a baking sheet. Top with mashed potatoes and cheese. , Bake at 350° for 5-10 minutes or until cheese is melted. Spread with salsa and sprinkle with onions.

Steps:

• Prepare Potatoes as directed on package, following Top of Stove Directions and stirring wieners and broccoli into potato mixture after 8 min.
• Squeeze Cheese Sauce over potato mixture; stir until well blended. Let stand several minutes to thicken before serving.

Steps:

• In a large microwave-safe bowl, combine all the ingredients.
• Cover and microwave on high for 8 to 10 minutes or until heated through, stirring every 2 minutes.

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
• Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
• Microwave, in batches, 2 min. or until CHEEZ WHIZ is melted and remaining toppings are heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.
• Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.

Steps:

• peel and rinse potatoes then dice into small-medium cubes.
• put potatoes into pot and fill water line to about 1/2" taller than potatoes.
• open 2 of your bouillon cubes smashing them and add to potatoes.
• put potatoes on med-high and bring to boil.
• while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
• in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
• take out your cream cheese and cut into quarters adding one at a time.
• once all quarters have been added make sure to stir frequently.
• add peppers and garlic powder once the cream cheese is melted.
• drain potatoes but save the broth incase there isn't enough in the soup pot.
• add potatoes and bag of corn to soup pot.
• take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
• add cilantro that you cut stems included to the soup.
• add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
• chop up the bacon into small pieces at this point and add to the soup.
• add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.