Venison Potato Soup
Getting it done:
Yields: 3 Quarts of Venison Potato Soup
Serving: 1 Cup
Fat: 9 g
Carbohydrates: 17 g
To fix Venison Potato Soup 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 crock-pot on low and cook for 6 hours. Melt the cream cheese in the microwave and then add it to the crock-pot and let it cook for another 30 minutes.
You can also put everything but the ground venison and cream cheese in the crock-pot and cook the venison separably and add it in later. If you cook the venison with the soup it will break apart and be really soft (which is what I like). If you’re looking for more chunky venison, cook it separately and add it later.
You can top it with cheese, bacon, or fresh green onions or eat it plain. This is good with saltine crackers or flatbread.