Prep Time: 10 minutes | Cook Time: 25 minutes
- 4 Tbsp butter
- 1/2 lb ground venison
- 1 onion, chopped
- 1/2 cup shredded carrots
- 1 celery rib, chopped
- 3 cups chicken broth
- 2 russet potatoes, peeled and cut into small cubes
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 2 hamburger buns, cubed and toasted
- parsley to garnish
In a large pot melt butter and cook the venison, onions, carrots, and celery until venison is no longer pink. Add in flour and cook 1 minute. Stir in chicken broth. Add in potatoes. Bring to a boil then simmer until potatoes are done, about 10 minutes.
Gradually stir in cheese and milk, making sure the mixture does not boil. Transfer to bowls and top with the hamburger bun croutons and parsley.
Use sharp cheddar in this recipe for the best flavor.
If the soup is too thick, add more milk if needed.