Venison Potato Soup

Ingredients:

Getting it done:

Mix the hash browns, cream of chicken soup, and broth in a large kettle and cook for 20 minutes.
Fry and scramble the ground venison. Drain and then add the salt and pepper and diced onions and cook until the onions are tender.
Add the cream cheese to the venison and onions and melt. Mix well and then add it to the hash browns, soup, and broth mixture.
Let it simmer for a minute and then serve hot.

Stay Healthy

Yields: 3 Quarts of Venison Potato Soup

Serving: 1 Cup

Calories: 239

Fat: 9 g

Carbohydrates: 17 g

Notes

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.