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 239 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 ever 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!

Feel free to print our recipe card:

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: 239

Fat per serving: 9 g

Venison Potato Soup

Ingredients

  • 1 lb of venison, ground
  • 10 oz can of cream of chicken soup
  • 50 oz. of chicken broth
  • 1 onion, diced
  • 32 oz. Ore-Ida diced hash brown potatoes
  • 8 oz. of cream cheese

Instructions

  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!
https://www.deerrecipes.online/venison-potato-soup/

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, which is how I fix it the majority of the time, put everything, except for the cream cheese, in the pot. Set the crockpot on low and cook for 6 hours. Then add the cream cheese and let it cook for another 30 minutes.

The good, the bad and the delicious…

  • Venison Potato Soup is low in sodium and really low in sugar and has several important vitamins.
  • It might be a little too high in cholesterol and fat for some.

See my tips below for making this a more diet-friendly recipe.

Venison Potato Soup Nutrition Facts

 Yields: 3 Quarts  Serving: 1 Cup
 Calories 239  Calories from fat: 34 
   % Daily Value*
 Total Fat 9 g  15%
 Saturated Fat 5 g  24%
 Monounsaturated Fat 3g  
 Polyunsaturated Fat 1 g  
 Trans Fat 0.0g  
 Cholesterol 71 mg  24%
 Sodium 318 mg  13%
 Potassium 353 mg  10%
Total Carbohydrates 17 g  6%
 Dietary Fiber 2 g  9%
 Sugars 2  
 Protein 18 g  35%
Vitamin A 6%  Vitamin C 5%
Calcium 2%  Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will still be good! To help further lower the fat and cholesterol you can use a low-fat cream of chicken soup, low-fat cream cheese, and low-fat chicken broth.
  • Whatever changes you make to your Venison Potato Soup, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit ?

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