Chicago Dog Soup

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Step 1

Heat oil in a large pot over medium heat.

Step 2

Add onions and garlic; sauté 3–4 minutes until soft.

Step 3

Add carrots, celery, potatoes, pickles, celery salt, Old Bay, and black pepper.

Step 4

Cook 2–3 minutes, stirring.

Step 5

Add sliced hot dogs; stir.

Step 6

Pour in stock to cover ingredients by ~1 inch.

Step 7

Add pickle juice. Bring to a gentle boil.

Step 8

Reduce heat to medium-low.

Step 9

Simmer uncovered until potatoes are fully tender (18-22 mins)

Step 10

Stir in mustard, relish, and minced sport peppers.

Step 11

Simmer 2–3 minutes to integrate.

Step 12

Whisk flour and sour cream until smooth.

Step 13

Lower heat. Slowly stir mixture into soup.

Step 14

Add cheddar and dill.

Step 15

Simmer gently until lightly thickened. Do not boil.

Step 16

Garnish with dill, pickle, maybe mustard