CHEESE AND VENISON BURGER SOUP


• 1 cup diced potato, cooked and peeled
• ½ cup canola oil
• 2 pounds ground venison
• 1 cup chopped onion
• ½ cup green bell pepper, finely chopped
• ½ cup red bell pepper finely chopped
• ½ cup jalapeno chili peppers, finely chopped
• O’Neill Outside Spices
• 1½ quarts beef broth
• 1½ pounds white American cheese sliced
• Salt and pepper to taste 
• 1 cup flour – as needed
• ¼ cup scallions


Set the EGG for direct cooking at 350°F/177°C. 

Cook potatoes until soft. Drain and keep warm.

In a Dutch oven, heat oil, add venison, onions and peppers until soft. Add beef broth and heat thoroughly. Add cheese and heat until melted. Season to taste with salt and pepper.

Heat until thoroughly mixed and heated. Add flour for thickening if necessary.

Serve topped with scallions.