Venison Potato Soup

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Venison Potato Soup

1.0

1 lb ground venison

1 lb bacon, diced

5-6 russet potatoes (about 2 lbs), peeled & diced

1 onion diced

5-6 cloves garlic, minced

3 tbsp butter

¼ cup flour

2 cups chicken broth

3 cups milk

½ cup heavy whipping cream

8 oz sharp cheddar cheese, shredded

Seasonings: salt, pepper, Tony's seasoning (to taste)

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In a large pot, brown ground venison. Season with salt & pepper, then remove and set aside.
Cook bacon until crispy. Remove and set aside, leaving about 3 tbsp of bacon grease in the pot.
Add diced onion to the pot and cook until translucent. Stir in garlic and butter; cook 1 minute.
Sprinkle in flour and cook 2-3 minutes on low heat to remove raw flour taste.
Slowly whisk in chicken broth and milk. Season with Tony's, pepper, and a little salt (adjust to taste).
Bring to a boil, then add potatoes. Cover and simmer until potatoes are fork-tender.
Mash some potatoes in the pot to thicken the soup to your liking.
Stir in heavy cream, 5 oz of shredded cheddar, cooked venison, and bacon. Mix until creamy and smooth.
Serve hot, topped with extra cheese and bacon.

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