Potato and Turkey Hot Dog Soup with Herbs

1. 1

   Heat a 2-quart saucepan over medium-high heat and add the olive oil.

2. 2

   When hot, add the hot dogs and cook, stirring occasionally, until the hot dogs are caramelized on both sides, about 3 minutes.

3. 3

   Remove the hot dogs from the pan and set aside.

4. 4

   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.

5. 5

   Add the thyme and sage to the pan and saute for 1 minute.

6. 6

   Add the potatoes, chicken stock, salt, pepper and bay leaf to the pan and bring to a boil.

7. 7

   Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.

8. 8

   Remove the bay leaf and, using an immersion blender (or in batches using a bar blender), puree the soup until smooth.

9. 9

   Return the hot dogs to the soup and add the tomatoes, heavy cream and chopped parsley.

10. 10

    Rewarm gently, if necessary, and serve.

* Per serving · 4 servings · Values may vary.