Elk Soup with Leeks and Fingerling Potatoes
A simple, hearty wild game soup perfect for cold weather. Tender elk, buttery fingerling potatoes, and flavorful leeks simmer together in a rich broth. Finish with crisp Parmesan crisps for texture and flavor.
Servings: 6
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.