VENISON CHEESEBURGER SOUP

This recipe is a hunting camp must-have. I first made it completely by accident with things that I found in the RV refrigerator. Someone said, “This tastes kind of like a Big Mac,” so, "cheeseburger soup" it was. It’s everything you want after hunting . . . or while binge watching your favorite shows.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 8

4 strips bacon, chopped

1 pound ground venison

1 large onion, diced

3 large russet potatoes, peeled and diced

2 celery stalks, diced

2 medium carrots, diced

1 (32-ounce) container chicken broth

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon paprika

1 teaspoon dried basil

2 cups whole milk

3 cups shredded cheddar cheese

Chopped scallions, for garnish (optional)

1. In a 10-quart Dutch oven over medium-high heat, cook the bacon until most of the fat is rendered and the bacon is slightly crisp. Add the venison and onion. Cook until the ground meat is browned and the onion is translucent, 5 to 7 minutes.

2. Stir in the potatoes, celery, carrots, broth, salt, pepper, paprika, and basil. Bring to a simmer. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, 10 to 12 minutes.

3. Stir in the milk, then stir in the cheese until well combined. Return the soup to a simmer, reduce the heat to low, and cook, uncovered, until the soup is thickened and well blended, about 5 minutes, being careful not to let it boil.

4. Serve immediately, garnished with scallions (if using).