Cheeseburger Soup





5 min


5 hr


Here we go Steelers, here we go! Okay, so I am not a HUGE football fan. But I do enjoy watching the Steelers win and I like when they make it to the postseason. Especially since that gives me an opportunity to cook up some game day grub. As soon as the Steelers clinched a spot in the AFC Wild Card game I started to search Pinterest for football themed recipes. I kept coming across sliders and burgers. That made me think of  The Wild Chefs Venison Cheeseburger Soup. All of his recipes look amazing so I knew I couldn’t go wrong. I was waiting for a special occasion to make this recipe and what better reason to make soup than on the road to the SOUP-er bowl. I also like how the soup is black and gold.

My version is a little bit different than the original but it still turned out delicious. I made some homemade onion straws to go along with it. I also topped it off with some jalapeno and avocado. My uncle Todd and Tom got to be the taste testers. I think they agree this recipe is most definitely a keeper. In fact, I might have to make it again for this Sundays Playoff game.



  • 2 lbs Ground Venison
  • 6 cups Venison Stock ( vegetable, or beef will work)
  • 1 lb Yellow Potatoes (halved)
  • 2 cups Carrots (rough chopped)
  • 1 large Onion (rough chopped)
  • 15 oz can Fire Roasted Tomatoes
  • 4 cloves Garlic
  • 3 cups (shredded) Artisan Smoked Cheddar Cheese
  • 4 tablespoons Worcestershire Sauce
  • 1 tablespoon Dry Mustard
  • 1 teaspoon Liquid Smoke
  • to taste Salt n Pepper


  1. In a slow cooker add the carrots, onion, potatoes, garlic, tomatoes and venison stock. Set slow cooker on high for 4 hours.
  2. While the veggies are cooking brown the venison meat in a large skillet over medium heat. Make sure the skillet is preheated so the meat will brown and not boil in its juices. Once it is finished cooking set it aside.
  3. After the vegetable have cooked for 4 hours blend them till smooth using a hand blender. Once you have a nice even consistency add meat, cheese, worcestershire sauce, nutritional yeast, dry mustard, liquid smoke* and salt n pepper. Let the soup cook for about 1 more hour or so.
  4. I highly recommend garnishing the soup off with some jalapenos and onion straws, it really took it to the next level. I also added avocado, green onion, sesame seeds and served it in a giant burger bread bowl. Enjoy!*The original recipe used bacon but I don’t eat pork so I added the liquid smoke for bacon-y taste. I added bacon at the end to the boys soup but not in mine. You can skip the liquid smoke and just add bacon here.


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One Comment

  1. SkibumTG 4 years ago

    This was certainly as tasty as it looks! I will tuck the recipe right in front of the box ’cause
    I love new and different ways to enjoy my frozen ground venison. Thanks for sharing this Anna Lea!

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