Ingredients

• 2 pounds ground venison (or meat of choice)
• 1 chopped white onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 4 TBSP butter divided
• 5 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all-purpose flour
• 2 cups shredded cheddar cheese
• 1 ½ heavy cream
• ¾ tsp salt
• ½ tsp pepper

Directions

• Brown the ground venison in a 3-quart saucepan. Drain and set aside
• In the same saucepan, add 1 tablespoon of butter, diced onion, shredded carrots, parsley flakes, basil, and celery. Cook until tender
• Add the broth, potatoes, and beef, and bring to a boil. Reduce the heat, cover, and simmer for 10-12 minutes or until potatoes are tender
• In a small skillet, melt the remaining 3 tablespoons of butter and stir in the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce the heat to low
• Stir in the cheese, milk, salt, and pepper. Cook and stir until the cheese melts. Remove from heat and blend in heavy cream

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