Venison Cheeseburger Soup

Ooey, gooey goodness.

Venison—like elk, antelope, or bison—is very versatile. During the winter months, when the weather calls for something warm, hearty, and comforting, using wild game adds a robust taste that pairs great with creamy, cheesy broth and other classic cheeseburger toppings. This soup can be prepared ahead of time for those chilly nights at hunting camp, for a quick meal before those Friday night lights, or after a great day of skiing. I hope that it not only fills you up, but also that you enjoy every bite!

Venison Cheeseburger Soup
Prep time: 30 min.
Cooking time: 30 min.
Serves: 8

Ingredients
1 lb. ground venison
2 Tbsp. butter
1 cup carrots, diced
3/4 cup celery, diced
3/4 cup onion, diced
1 tsp. dried basil
1 tsp. dried parsley
4 cups potatoes, diced
4 cups chicken broth
1/4 cup all-purpose flour
2 cups Velveeta cheese, cubed
1½ cups whole milk
3/4 tsp. salt
1/4 to 1/2 tsp. black pepper

Topping Options
Green onions
Crumbled bacon
Pickle chips
Shredded cheese

Preparation
1. In a large pot or Dutch oven, add the ground venison. Cook for six to eight minutes until no pink remains, then drain and set aside.
2. In the same pot, melt the butter and add carrots, celery, onions, dried basil & dried parsley.
3. Sauté veggies for about 10 minutes. Once tender, add flour and stir for another 3-5 minutes.
4. Add potatoes, cooked venison, and chicken broth to the pot. Bring the soup to a boil and then cover with a lid and reduce heat. Simmer for 10-12 minutes or until potatoes are tender.
5. Reduce the heat to low. Stir in Velveeta cheese, whole milk, salt, and black pepper. Once the cheese melts, remove pot from heat and serve.
6. Garnish the soup with the toppings of your choice and enjoy!

Jaime Teigen is a private chef based in the Gallatin Valley. She focuses primarily on wild-game cooking and sharing the skills she’s learned in the field with those around her. To hire her for an event, reach out to her Instagram account: @chef_jaimeteigen.