Frankfurter and Potato Soup
A Unique Soup That Will Become A Family Favorite
Frankfurter and Potato Soup is a Czech classic. It is a really easy soup to make that can be a perfect meal all on its own.
Serve with toasted bread or a Czech bread dumpling slathered in butter. This is a comfort food win!
The flavor of the broth is rich and delicious. You can also substitute any sausage for the frankfurters.
Give it a try with some really good quality frankfurters you get from the butcher and this soup will blow your mind.
What Are Bread Dumplings?
I originally made this recipe when I was creating recipes for a local Chicago company called Chateau Foods. Chateau Foods makes the BEST frozen Czech bread dumplings.
You can read all about their amazing products on their website, but my favorite are their bread dumplings which are sold frozen and are the perfect texture for dipping in this delicious broth.
I remembered that I never shared this recipe on Tipsy so I just HAD to get it out there!
The bread dumplings are not requited for this recipe as they are not added to the soup. They just make a great accompaniment.
You can also serve with any bread or no bread at all! I do recommend trying them with a toasted, buttery bread dumpling if you get the chance.
You can use my recipe for simple bread dumplings if you’d like to have a great dipping option but can’t find the frozen version in the store.
Need Help Finding and Saving The Recipe?
There is a full, printable recipe card at the end of the post for this amazing Frankfurter and Potato Soup. You can also hit the print button for the recipe to come up on one screen and from there you can screenshot this to save it to your phone.
I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Have You Met Mr. Frank Furter?
Now I know some people will come for me about making a hot dog soup. Before you do, please keep in mind that this is made with Frankfurters and not just any cheap hot dog!
What I am talking about are good quality hot dogs that are made with quality meat and good casings.
You can find these types of hot dogs at any butcher shop or ethnic deli. They come in beef and veal varieties.
If you do not have access to a store like this, you can just buy the better hot dogs from wherever you shop.
Switch To Sausage
If you like, you can also make this soup with any kind of sausage that you prefer. A good quality bratwurst would be an excellent choice.
I would avoid using any extra spiced sausages, like Italian, as this will overpower the flavor of the soup and the spices that you will be using.
What Is Marjoram?
You may see a spice in this recipe that you are unfamiliar with called marjoram. Marjoram has sweet pine and citrus flavors and adds a real pop of flavor to this soup.
Many Greek cooks use marjoram in recipes. It is not far off from oregano and I think you will really like this herb.
If you buy marjoram to make this soup, you can also use it to make my Greek Inspired Pitas. If you make these pitas, just add a little pinch of marjoram to elevate the flavors!
Paprika Makes It GOOD
I love to use paprika in recipes.
Paprika is pretty common in Czech dishes. If you do not want to buy two kinds of paprika like I use in this recipe, you can just use one or the other.
You can also use it to make my delicious Chicken Paprika.
The flavors in this soup are all united by the paprika. It is like the United Nations of ingredients!
The Taters
I keep my potatoes mostly whole in this recipe and leave the skin on. You can peel the potatoes if you think your kids won’t like them with the skin on.
In one step, I use a potato masher to just sort of break up the whole potatoes and then this also adds some thickness to the soup. The potatoes make this soup special.
Whether you choose to serve a vegetable side or just enjoy the soup as is, this is a soup that will warm you up literally and metaphorically.
Frankfurter and Potato Soup
Frankfurter and Potato Soup is a Czech classic. It is a really easy soup to make that makes the perfect meal. Serve with toasted bread or a Czech bread dumpling slathered in butter. This is a comfort food win. The flavor of the broth is rich and delicious. You can also substitute any sausage for the frankfurters. Give it a try with some really good quality frankfurters you get from the butcher and this soup will blow your mind.
Ingredients
- 1 stick of butter
- 1 package of good quality hot dogs (6 to 8 links)
- 4 medium sized russet potatoes
- 1 medium yellow onion
- 1 tablespoon of tomato paste or 1 teaspoon of tomato powder
- 1 teaspoon of Worcestershire sauce
- 1/4 cup heavy cream
- Heaping tablespoon of beef bouillon and about 8 cups of water or 8 cups of beef broth
- Paprika, 1 Tablespoon of sweet and 1 Tablespoon of Smoked *this is a string spice so you may want to start with less and adjust as you go.
- Celery Salt, Pepper, Garlic Powder or Onion Powder (approximately 1 teaspoon of each, I taste and adjust as I go, I like to add way more black pepper)
- Marjoram or Oregano to taste (this is a strong spice so season and adjust) start with a 1/2 teaspoon of marjoram and a teaspoon of oregano
Instructions
- In a deep sided skillet or soup pot add 3 tablespoons of butter and then finely dice your onions and add to the skillet, cook on low and let them get very cooked down and golden brown, then add the Worcestershire sauce.
- Add your tomato paste and sauté for a minute or two. If you are using the tomato powder add that instead of paste.
- Slice your hot dogs and add to the onions and sauté until they are slightly caramelized. If you are feeding small kids I suggest cutting the hot dogs into small bites and not sliced rings.
- Wash your potatoes and leave the skin on. (you can peel if you prefer) Dice your potatoes very small and add to the skillet, then add all of your dry seasonings, use the paprika and marjoram or oregano sparingly at this point, you can add more after the goulash has cooked. Let the potatoes cook for 15 minutes, then add your bouilion, water or broth. The mixture should be covered by about 1/2 inch.
- Bring to a boil reduce to simmer, put the lid on the pot slightly askew so steam can escape. Simmer for 40 minutes. Keep an eye on this and stir occasionally.
- At the 40 minute mark, I use a potato masher to break up the potatoes a bit, this will also help thicken the soup. Stir in your heavy cream and simmer for 5 minutes. Remove from heat and let the soup rest for a few minutes. Taste and adjust the seasonings.
- Toast some bread or some Czech bread dumplings (explained in post) in a toaster and then butter, add your soup to a bowl and place one bread dumpling in each bowl to soak up that delicious broth.
Looking for another delicious soup? Give my Meatball Soup a try!