Elk Soup with Leeks and Fingerling Potatoes – A Simple Wild Game Soup for Cold Weather
Warm up with a comforting bowl of elk soup—a brothy, cold-weather favorite that soothes you from the inside out on frigid winter days. Elk soup is the ultimate comfort food: easy to prepare, deeply satisfying, and even more special when tender elk is the star ingredient. This simple wild game soup highlights clean, rustic flavors while delivering the nourishment you crave when temperatures drop.
This elk soup is also perfect for making ahead. Allowing it to rest overnight lets the flavors deepen and meld, making reheated portions even more flavorful. Freezing is just as simple—portion into freezer-safe containers for hearty meals anytime, perfect for warming up after long days outdoors or when time is short.
When it comes to soup, less is more. A straightforward combination of gently sliced leeks, buttery fingerling potatoes, fragrant thyme, and tender, bite-sized pieces of seasoned elk allows the natural flavors to shine. The result is a rich, savory broth that’s both rustic and refined.
For a final touch, finish each bowl of hearty elk soup with crisp Parmesan crisps to add texture and a burst of flavor—making this wild game soup simple, nourishing, and perfect for winter evenings.
Best Cuts for Elk Soup Stew Meat
For this Elk Soup with Leeks and Fingerling Potatoes, I recommend using lean, flavorful cuts like bottom round or top round. These roasts hold up beautifully during slow simmering, becoming tender without falling apart. Cutting the roast into 1-inch cubes ensures even cooking and lets the meat absorb the rich flavors of the broth. Using a slightly marbled cut will add extra moisture and depth to your stew, making each bite succulent and satisfying.
Season the elk meat with salt and pepper. Heat a stock pot over medium heat and add the oil. Brown the elk meat 2–3 minutes per batch to avoid overcrowding. Remove meat and set aside.
In the same pot, add the sliced leeks and minced garlic. Cook until the leeks are soft, about 10 minutes.
Return the elk to the pot, sprinkle with flour, and stir to combine. Add beef broth, and the thyme sprig. Partially cover with a lid, reduce heat to low, and simmer for 45 minutes.
Stir in the fingerling potatoes and continue cooking until tender, about 30 minutes.
While the soup simmers, melt butter in a non-stick skillet over medium heat. Spread grated Parmesan into a thin, round pancake shape. Cook 1 minute or until browned, flip, and cook 1 more minute until crisp. Let cool, then break into smaller pieces.
Ladle soup into bowls and top with Parmesan crisps and fresh parsley.
More Delicious Elk Recipes & Wild Game Cooking Inspiration
- Elk Parmesan Patties – Crispy, cheesy patties made with ground elk, perfect for a hearty meal.
- Hearty Ground Elk Chili – A rich, flavorful chili that’s ideal for cozy weeknight dinners.
- Swiss Elk Steak – Tender elk steak cooked with Swiss cheese for a quick and delicious dinner.
- Elk Cabbage Rolls – Savory elk wrapped in tender cabbage leaves and baked in a flavorful sauce.
- Elk Burgundy – Slow-cooked elk in a rich red wine sauce with mushrooms and aromatic herbs.
- Elk Scaloppine – Thinly sliced elk cooked quickly for a delicate, flavorful entrée.
Elk Soup with Leeks and Fingerling Potatoes
Ingredients
- 2 lbs elk stew meat, cut into 1-inch pieces
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 leeks, trimmed and finely sliced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 fresh sprig of thyme
- 4 cups beef broth
- 10 fingerling potatoes, cut into 1-inch cubes
Parmesan Crisps
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Season the elk meat with salt and pepper. Heat a stock pot over medium heat and add the oil. Brown the elk meat 2–3 minutes per batch to avoid overcrowding. Remove meat and set aside.
- In the same pot, add the sliced leeks and minced garlic. Cook until the leeks are soft, about 10 minutes.
- Return the elk to the pot, sprinkle with flour, and stir to combine. Add beef broth, and the thyme sprig. Partially cover with a lid, reduce heat to low, and simmer for 45 minutes.
- Stir in the fingerling potatoes and continue cooking until tender, about 30 minutes.
- While the soup simmers, melt butter in a non-stick skillet over medium heat. Spread grated Parmesan into a thin, round pancake shape. Cook 1 minute or until browned, flip, and cook 1 more minute until crisp. Let cool, then break into smaller pieces.
- Ladle soup into bowls and top with Parmesan crisps and fresh parsley.
Notes
- Make Ahead: Soup flavors deepen if made a day ahead and reheated.
- Freezing: Portion into freezer-safe containers for easy future meals.
- Substitute Meats: Venison or antelope cuts can replace stew meat if needed.
- Serving Ideas: Serve with crusty bread or additional Parmesan on top.
Explore More Wild Game Recipes
If you enjoy simple, comforting wild game meals like this elk leek soup, my Wild Game Cuisine Cookbook features dozens of approachable recipes using elk, venison, antelope, and more. Each dish is designed to highlight the natural flavor of wild game while creating meals that bring people together—because every meal tells a story.