PREP TIME: 30 min
COOK TIME: 30 min
SERVES: 8
MAIN INGREDIENTS
- 1⁄2 lb. ground antelope (elk or venison can also be used)
- 2 tbsp butter
- 3⁄4 cup carrots, diced
- 3⁄4 cup celery, diced
- 3⁄4 cup onion, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- 4 cups potatoes, diced
- 4 cups chicken broth
- 1⁄4 cup all-purpose flour
- 2 cups Velveeta, cubed
- 1 1⁄2 cups whole milk
- 3⁄4 tsp salt
- 1⁄4 to 1⁄2 tsp black pepper
TOPPING INGREDIENTS
- Green onions
- Crumbled bacon
- Pickle chips
- Shredded cheese
PREPARATION
In a large pot or Dutch oven, add the ground antelope. Cook 6 to 8 minutes until no longer pink. Drain and set it aside.
Melt the butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and sauté for about 10 minutes. The vegetables should be tender. Add the flour and stir for another 3 to 5 minutes.
Add the potatoes, cooked antelope, and chicken broth to the pot. Bring the soup to a boil, reduce the heat, and cover it with a lid. Simmer until the potatoes are tender—about 10 to 12 minutes.
Reduce the heat to low. Stir in the Velveeta cheese, whole milk, salt, and black pepper. Once the cheese melts, remove the pot from the heat.
Top the soup with green onions, bacon, pickles, and cheese if desired. Enjoy!