½ lb. ground elk
½ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 Tbsp. butter
4 cups chicken broth
4 cups diced, peeled potatoes
¼ cup flour
8 oz. American cheese, cubed
1½ cups milk
¾ tsp. salt
½ tsp. pepper
In a 4-quart saucepan, brown meat; set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and ground elk; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low and add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and serve. Yield 8 servings.
