Venison Potato Soup

Venison Potato Soup is made with ground venison, diced hash brown potatoes, onions, cream cheese, cream of chicken soup, and chicken broth.

This is the perfect meal for the cold winter days ahead. It is the comfort food of all comfort foods and one of my favorites. I like making it in big batches, so I have leftovers for lunch for a couple of days.

Prep Time: 2 Minutes

Cook Time: 28 Minutes

Yields: 3 Quarts of Venison Potato Soup

Stay Healthy

Serving Size: 1 Cup

Calories: 239

Fat: 9 g

Carbohydrates: 17 g

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe. To help this recipe be more diet-friendly, you can use low sodium and low-fat or fat-free ingredients.

Venison Potato Soup Recipe

Ingredients:

• 1 pound of venison, ground
• 10 ounces of cream of chicken soup
• 50 ounces of chicken broth
• 1 onion, diced
• 32 ounces of Ore-Ida hash brown potatoes, diced
• 8 ounces of cream cheese, room temperature

Getting It Done:

1. Mix the hash browns, cream of chicken soup, and chicken broth in a large kettle. Cook on medium-high heat for about 20 minutes.
2. In a frying pan, fry and scramble the ground venison until done.
3. Drain and then add the salt and pepper and diced onions and cook until the onions are tender.
4. Add the room temperature cream cheese to the venison and onions. Melt and mix well.
5. Add the venison, onions, and cheese mixture to the hash browns, soup, and broth mixture.
6. Let it simmer for a minute and then serve hot.

Instead of using already prepared frozen hash brown potatoes, you can use fresh potatoes. Just wash and peel them and cut them into bite-sized pieces according to your preference.

You can top it with cheese, bacon, diced green onions, or eat it plain. This is good with saltine crackers, biscuits, or homemade flatbread. My son and daughter-in-law like theirs with cornbread.

You can also cook Venison Potato Soup in a crock-pot. Combine all the ingredients, except for the cream cheese. Set the heat to low and cook for six hours. Leave the cream cheese out to warm to room temperature. Then melt the cheese in a bowl in the microwave for a minute, dividing time into 30 seconds each, stirring after each time. Heat and stir until smooth. Add it to the crock-pot, mixing well, and let it cook for another five minutes.

If you cook the ground venison with the soup, it will break apart and be smooth and soft. Some people, including me, like that. However, the meat can be cooked separately and added to the soup later if you want a chunkier soup.

Take a look at my Venison Potato Soup video...

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Do you want more venison recipes with potatoes? Check out my Venison Hamburger Hash and Taco Stuffed Taters below.

Would you like more delicious potato recipes, but without venison? Take a look at my Super Easy Ham and Potato Casserole recipe.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

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