Venison Potato Soup

Venison Potato Soup

I have found many recipes for potato soup and some, not many, include venison. I have seen it with huge chunks of venison, some with slices, and some with ground venison burger. I’ve seen some that looked delicious and a few that looked downright disgusting–I’m just being honest.

Potato Soup is one of my favorite comfort foods. It’s hot and creamy and has my favorite ingredients–potatoes and venison. It’s diet-friendly as well, with only 351 calories per serving and a serving is a whole delicious cup full!

It will fill you up quickly and will last for hours–just another reason that it’s diet-friendly and another reason why I love it so much. Oh, and it’s gluten free!

When I first started making venison potato soup, before it was done, my youngest son said it looked like taters (potatoes) and water and said he wasn’t going to eat any tater water.

Then after it was done, he came into the kitchen and said, “What’s that smell?” I told him it was the potato soup. He argued with me and said it had to be something else because “ain’t no tater water gonna smell that good!”

I convinced him it was the potato soup and he decided to try a bite. He has loved it every since and we also still call it “tater water.”

I hope you’ll find my Venison Potato Soup, a.k.a. “tater water,” recipe delicious and not downright disgusting!

You’ll only need 6 ingredients and 35 minutes!

Venison Potato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 3 quarts

Serving Size: 1 cup

Calories per serving: 351

Fat per serving: 18.5g

Venison Potato Soup


  • 1 lb of venison, ground
  • 10 oz can of cream of chicken soup
  • 50 oz. of chicken broth
  • 1 onion, diced
  • 32 oz. package of cubed hash browns
  • 8 oz. of cream cheese


  1. First, fry the ground venison until done, which is normally about 10 minutes. Remove any excess oil and set it aside for later.
  2. Put everything, except for the cream cheese in a large stockpot or kettle and put it on medium-high heat.
  3. Let it cook for 20 minutes.
  4. Then put the cream cheese in a bowl in the microwave and heat it 30 seconds at a time until the cheese is melted very well. Make sure to stir it well after each heating cycle. You want the cheese to look like cake icing.
  5. Stir the cream cheese into the mixture and let it cook for another 10 minutes.
  6. Let it cool a few minutes and eat up!

You can top with cheese or fresh green onions or eat it plain. This is good with saltine crackers or flatbread as well.

To fix in a crock-pot, put everything, except for the cream cheese, in the pot. Set the crock pot on low and cook for 6 hours. Then add the cream cheese and let it cook for another 30 minutes.

Check out our Venison Potato Soup slideshow…

The good, the bad and the delicious…

  • Venison Potato Soup is low in cholesterol and sugar.
  • It might be a little high in sodium for those of you that are on a low-sodium diet or too high in fat for those of you on a low-fat diet.

Venison Potato Soup Nutrition Facts

Nutrition Grade: C+

 Yields: 3 Quarts  Serving: 1 Cup
 Calories 351
 % Daily Value*
 Total Fat 18.5g  28%
 Saturated Fat 6.2g  31%
 Trans Fat 0.0g
 Cholesterol 23mg  8%
 Sodium 845mg  35%
 Total Carbohydrates 30.0g  10%
 Dietary Fiber 2.6g  10%
 Sugars 2.0
 Protein 15.1g
Vitamin A 6%
Vitamin C 17%
Calcium 4%
Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

To make this recipe more diet-friendly…

  • Use low-sodium cream of chicken soup and low-sodium chicken broth.
    • This will cut out over half of the sodium.
  • Use low-fat cream cheese and low-fat broth if you are concerned with the amount of fat.
    • This will cut out the majority of the fat.

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