Soup Bowl Franks

Sliced hot dogs sautéed with onions, then simmered with potatoes, carrots, corn, and evaporated milk into a creamy, hearty soup. This is the kind of no-fuss weeknight dinner that kids ask for again and again.

Sautéing the frankfurter slices first browns the edges and adds a caramelized, smoky flavor to the soup base. The onions cook alongside them, softening in the rendered fat.

Evaporated milk gives the broth a creamy richness without the heaviness of cream. It won’t curdle when heated the way regular milk can, making it ideal for soups that need to come to a boil.

Thyme and Worcestershire sauce add savory depth that keeps this from tasting like plain hot dogs in water.

Kitchen Tips

• Dice the potatoes and slice the carrots to roughly the same size so they cook evenly in the same time frame.
• Use all-beef franks for the best flavor. Cheaper mixed-meat hot dogs can have a softer, mushier texture in soup.
• Stir in the milk and corn after the vegetables are tender. Adding dairy too early and boiling it for too long can give the soup a scalded taste.
• This reheats well for lunch the next day. The flavors actually improve overnight.

Variations

• Cheesy frank soup: Stir in shredded cheddar cheese after removing from heat for a cheese and hot dog chowder.
• Kielbasa version: Replace hot dogs with sliced kielbasa for a smokier, more substantial soup.