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Cheesy Soup with Hot Dogs

Super quick and student-budget cheap. A creamy cheese soup that kids and grown-ups both love. It's not exactly health food, but it's fine as an occasional treat since it's so tasty and easy. When you're short on time, this soup really saves the day.

hallen-bunnyAuthor avatar
Recipe author
Cheese soup with sausages
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 8 g
Fats 51 % 20 g
Carbohydrates 28 % 11 g
211 kcal
GI: 67 / 0 / 33
  • Any processed cheese works for this soup—a block of cheese spread or individual cheese wedges—as long as it melts well and dissolves into the broth, lending it that cheesy flavor. The catch is that good processed cheese made from real cheese can be hard to find; store shelves are mostly stocked with processed "cheese products" made with milk-fat substitutes. Those don't dissolve in hot liquid at all—they just float around in flakes. So read the label carefully when you buy; some processed cheeses are even marked "for soups." With the cheese sorted out, everything else is ordinary stuff you probably already have at home: any hot dogs (I used the kid-size ones), potatoes, carrot, and onion. Herbs and croutons go in at the table, if you like. Let's get started: 1. The slowest part is cooking the potatoes, so start there. Peel and wash them, cut into small cubes, and drop them into boiling water. 2. While the potatoes cook, make the sauté base. Peel and wash the onion and carrot; finely chop the onion and grate the carrot on the coarse holes. Sauté them in hot vegetable oil until partly softened. Since the processed cheese is rich, the soup will be plenty filling, so you can skip the sauté if you like—in that case, add the carrot and onion to the boiling water along with the potatoes. 3. Grate the processed cheese on the coarse holes. 4. Add the grated cheese and the sautéed vegetables to the potatoes and cook until everything is done. 5. Cut the hot dogs into small pieces. 6. Right at the end, add the hot dogs and season the soup with salt and pepper to taste. Cook another 3–5 minutes, then turn off the heat. 7. Serve the cheesy hot-dog soup with croutons and a sprinkle of fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Processed cheese with 60% fat content - 354  kcal/100g
  • Processed cheese with 45 % fat content - 294  kcal/100g
  • Megle cheese - 590  kcal/100g
  • Tartar cheese - 348  kcal/100g
  • Cheese 'cheese 'shavru' (goat) - 173  kcal/100g
  • Viola cheese - 307  kcal/100g
  • Cream crackers - 414  kcal/100g
  • Wheat crackers - 331  kcal/100g
  • Crackers - 331  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Milk sausages - 266  kcal/100g
  • Russian sausages - 243  kcal/100g
  • Pork sausages - 324  kcal/100g
  • Canned sausages - 228  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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