Recipe by crmsonbuterfly
Don't let the ingredients sway you from at least trying this recipe once!!!! The only really expensive ingredient is the whipping cream. And if you have kids, you're more than likely to have the rest of them. When I first met my husband, his mother gave me this recipe and I made the same face you'll probably make. But it is sooooooo delicious! You can use any kind of potatoes you like but to save time I sometimes use red russet so I can skip the peeling step. All measurements are approximate. This recipe is versatile, use as much or as little as you'd like.
Top Review by mersaydees
This was a pleasant surprise! And a novelty to boot with the hot dogs! The vinegar really adds that je ne sais quoi -- it is not optional! The careful and well-crafted directions also make this a must try recipe! Thanks, CrmsonButerfly! Made for PAC Spring '09.
- 6 cups any type potatoes (cubed)
- enough water, to cover potato
- 3 tablespoons dried dill weed
- 6 hard-boiled eggs (chopped)
- 1 (8 count) package hot dogs (any brand)
- 3 pints whipping cream
- vinegar (optional but recommended) (optional)
Directions See How It's Made
- Peel and cube potatoes, put in pot, add enough water to just completely cover potatoes.
- Sprinkle dill weed over potatoes and boil until potatoes are done but not overdone.
- While potatoes are boiling, hard boil 6 eggs. Peel then chop.
- When potatoes are done, DO NOT DRAIN THEM! Add whipping cream to pot ( more or less to your taste).
- Add chopped eggs to pot.
- Slice all hot dogs into pot.
- Turn on low heat and stir just until soup is warmed, careful not to scorch or overheat.
- Add about a tablespoon of vinegar to pot and stir.
- When ready to eat, I have a water bottle with vinegar in it for this meal so individuals can add more directly to their bowl.
- You can adjust all measurements to make as little or as much as you'd like.