Smoked Brisket Potato Soup Recipe

Introduction

Smoked Brisket Potato Soup is a hearty and flavorful dish perfect for cozy evenings. This comforting soup combines tender smoked brisket with creamy potatoes and a rich broth, topped with sharp cheddar for an indulgent finish.

Ingredients

• Smoked brisket, shredded (leftover or freshly smoked)
• 4 cups potatoes, peeled and chopped (Russet or Yukon Gold)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 cup cream
• 1 cup milk
• Salt and pepper, to taste
• Shredded cheddar cheese, for topping
• Optional: chopped green onions and sour cream for garnish

Instructions

1. Step 1: If using fresh brisket, season with BBQ rub and smoke until tender. If using leftovers, shred into bite-sized pieces and set aside.
2. Step 2: In a large pot, sauté onions and garlic over medium heat until softened and fragrant.
3. Step 3: Add chopped potatoes to the pot and stir for a few minutes to release their starch.
4. Step 4: Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
5. Step 5: Stir in cream and milk, adjusting broth quantity if the soup is too thick. Season with salt and pepper.
6. Step 6: Add shredded smoked brisket to the soup and simmer for 10 more minutes to meld flavors.
7. Step 7: Serve hot, topped with shredded cheddar cheese, chopped green onions, and sour cream if desired. Drizzle extra cream for added richness.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or Russets for a thicker soup.
• For extra smokiness, add a splash of liquid smoke or smoked paprika.
• Substitute cream and milk with half-and-half for a lighter version.
• Leftover brisket can be replaced with smoked sausage in a pinch.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without smoked brisket?

Yes, you can substitute smoked sausage or use well-seasoned roast beef, though the smoky depth will differ.

How do I reheat the soup without it separating?

Reheat slowly over low heat, stirring frequently. Add a small amount of broth or milk to help maintain the creamy texture.

Smoked Brisket Potato Soup Recipe

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Smoked Brisket Potato Soup is a hearty and flavorful comfort food that combines tender, smoky brisket with creamy potatoes, onions, garlic, and rich broth. This indulgent soup is finished with cream, milk, and topped with shredded cheddar cheese, making it a perfect warming dish for cold days or whenever you crave something savory and satisfying.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 4 cups smoked brisket, shredded
• 4 large russet or Yukon Gold potatoes, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 cup heavy cream
• 1 cup whole milk
• Salt and black pepper to taste

Toppings

• 1 cup shredded cheddar cheese
• 2 green onions, chopped
• Sour cream, for serving (optional)
• Additional cream to drizzle (optional)

Instructions

1. Preparing the Smoked Brisket: If using fresh brisket, season it generously with your preferred BBQ rub and smoke it for several hours until tender and flavorful. If using leftover smoked brisket, shred it into bite-sized pieces and set aside.
2. Cooking the Soup Base: In a large pot over medium heat, sauté diced onions and minced garlic until they soften and become fragrant. Add the diced potatoes and stir to mix with the onions, letting the potatoes release some starch for about 3-4 minutes.
3. Simmering the Potatoes: Pour in the broth and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer uncovered until the potatoes are tender, about 20 minutes.
4. Adding Cream and Milk: Stir in the heavy cream and milk, mixing well to combine. Adjust the thickness of the soup by adding more broth if needed. Season with salt and pepper according to your taste preferences.
5. Incorporating the Brisket: Add the shredded smoked brisket to the pot and allow it to warm through as the soup simmers for another 10 minutes to meld the flavors together.
6. Topping and Serving: Ladle the soup into bowls, topping each serving with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. For extra richness, drizzle additional cream over the top before serving.

Notes

• You can use leftover smoked brisket or prepare fresh smoked brisket for this soup depending on your time constraints.
• Russet or Yukon Gold potatoes are preferable as they break down easily, thickening the soup naturally.
• Adjust the consistency of the soup by adding more broth or cream, according to your preference.
• For a lower-fat version, substitute heavy cream with half-and-half or omit cream and milk entirely and use extra broth.
• The soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.

Keywords: Smoked brisket soup, potato soup, creamy soup, comfort food, hearty soup, cheddar cheese topping, smoked meat recipe