Ingredients:

  • 1 lb ground venison
  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups gold potatoes, peeled and small-diced
  • 4 cups beef broth (low sodium)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 8 oz sharp cheddar cheese, shredded

Instructions:

  1. Fry the diced bacon in a Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the ground venison to the pot, browning it until it reaches a deep mahogany color. Drain excess fat if necessary, leaving about one tablespoon for flavor.
  3. Stir in the diced onions and garlic, sautéing for 3–5 minutes until the onions are translucent and fragrant. Add the diced potatoes and stir to coat them in the savory drippings.
  4. Push the meat and vegetables to the side of the pot. Melt the butter in the center, then whisk in the flour to create a golden roux.
  5. Slowly pour in the beef broth and heavy cream, stirring constantly to incorporate the roux. Stir in the Worcestershire sauce and smoked paprika.
  6. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  7. Turn off the heat and stir in the shredded cheddar cheese and cooked bacon bits until the cheese is fully melted and glossy.