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Smoked Brisket Potato Soup Recipe

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★★★★★

4.5 from 90 reviews

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/smoked-brisket-potato-soup-recipe/