Recipe: Cheesy Potato and Wild Game Soup
Winter is coming! For some of us (ok, me), winter is already here since we just had our first snow in Southeast Idaho. And when it's cold outside, there's nothing better than comfort food. And what's better than cheese, potatoes, and wild game? Combine it in a crockpot as soup, and you have delicious food for days!
6 cups cubed potatoes (I used Russet, but any kind will do)
5 cups chicken broth
1/2 cup onion, finely diced
3-4 cloves garlic, finely diced
Seasonings: Tony Chachere's, salt, pepper, etc.*
3 tbsp flour
1/2 cup milk
1/2 cup half & half
1 lb ground wild game**
1 lb (1/2 block) Velvetta
Cut the potatoes into small cubes; approximately 1/2" cubes cook best.
Combine potatoes, chicken broth, onion, garlic, and seasonings in a crock pot. Cook on high for 3-4 hours or low for 6-8 hours until potatoes are soft.
About an hour before you want to eat:
Brown the ground wild game in a skillet and add it to the crockpot.
Mix 3 tbsp of flour into the cold milk until it's smooth and add in the half & half, then pour into the soup.
Cut the Velvetta into 1/2" cubes and stir into the soup. It will take a little while for this to melt fully.
If the soup is thicker than you prefer, you can add more broth, milk, or half & half.
Once all of the cheese is melted, it's ready to eat!
*These are the seasonings that I used. Use your favorite seasonings and season to taste.
**You can use any ground wild game. I used elk because that's what I had, but venison would work too. It would also be good with wild game Italian sausage or chorizo.
Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey, pronghorn, and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras, and Brand Ambassador for the GoWild app. Follow her on Instagram @waddysarah and @arrowridgecreations.