Soup is my favorite meal, whether it be lunch or dinner. A hearty, warm, flavorful soup is good for the soul, provides energy, and would be considered a comfort food in my realm. The cook prepared a Cheeseburger Soup for lunch in elk camp this past fall. For good reason, an extra-large pot was used to build a double batch. Everyone loved the soup, and most hunters and guides ate until they couldn’t move.
With plenty of meat, potatoes, carrots and cheese, this soup is hard to beat as a favorite. The Velveeta cheese is creamy and adds a layer of flavor that would be challenging to replace.
Try a batch of cheeseburger soup and see if it isn’t your family or hunting crew’s new favorite at any time of the year.
Ingredients
- 1 ½ pounds of ground venison
- 4 slices of thick bacon, diced
- 1 medium white onion, diced
- 2 stalks of celery, chopped
- 1 large garlic clove, minced
- 3 teaspoons of dried basil
- 2 teaspoons of dried oregano
- 2 teaspoons of dried parsley flakes
- ½ teaspoon of thyme
- ½ teaspoon of onion powder
- 3 tablespoons of flour
- 6 cups of chicken broth
- 2 cups of milk
- 6 cups potatoes, peeled and diced (russet or Yukon Gold recommended)
- 2 large carrots, grated 1 cup shredded cheddar cheese
- 8 ounces of Velveeta cheese, cubed
- Salt & pepper
- Parsley, chopped (optional)
Directions
- In a large stockpot over medium heat, add the bacon and cook until it starts to brown.
- Add the onion, celery, and garlic and cook for four minutes. Add the ground meat, basil, oregano, parsley, thyme and onion powder, and continue cooking until no pink is showing in the meat.
- Sprinkle the meat mixture with the flour and cook for two minutes while stirring. Stir in the chicken broth and milk, stirring constantly. Add the potatoes and carrots and bring the contents to a simmer for 15 minutes.
- Reduce the heat, add the shredded cheese and stir until it is melted. Slowly add the Velveeta cheese cubes and stir until they melt. Add salt and pepper to taste.
- Serve hot and garnish with chopped parsley.
