Smoked Brisket Potato Soup Recipe

Introduction

Smoked Brisket Potato Soup is a comforting and hearty dish that combines tender smoked brisket with creamy potatoes and savory flavors. This soup is perfect for warming up on chilly days and makes a satisfying meal for any occasion.

Ingredients

• 2 cups smoked brisket, shredded
• 4 large russet or Yukon Gold potatoes, peeled and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded cheddar cheese, plus extra for topping
• Salt and pepper, to taste
• Chopped green onions, for garnish (optional)
• Sour cream, for serving (optional)

Instructions

1. Step 1: If using fresh brisket, season it with your favorite BBQ rub and smoke it until tender. Otherwise, shred leftover smoked brisket into bite-sized pieces and set aside.
2. Step 2: In a large pot, sauté diced onions and minced garlic over medium heat until softened and fragrant.
3. Step 3: Add the chopped potatoes to the pot and stir with the onions and garlic for a few minutes to release their natural starch.
4. Step 4: Pour in the broth and bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
5. Step 5: Stir in the heavy cream and milk, mixing well. If the soup is too thick, add additional broth to adjust consistency. Season with salt and pepper to taste.
6. Step 6: Add the shredded smoked brisket to the soup and allow it to warm through. Let the soup simmer for another 10 minutes to blend the flavors.
7. Step 7: Serve the soup hot, topped with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. For extra richness, drizzle additional cream over the top.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or russet potatoes for a fluffier consistency.
• Substitute half-and-half for the cream and milk mixture to lighten the soup slightly.
• Add a pinch of smoked paprika or cayenne pepper for extra smoky heat.
• Leftover brisket works perfectly, making this recipe a great way to use up holiday or BBQ leftovers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth or milk when reheating to restore the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh brisket instead of smoked brisket?

Yes, you can smoke fresh brisket using your preferred method and seasoning. The smoky flavor is key to this soup, so smoking it first is recommended for the best taste.

Is it possible to make this soup dairy-free?

Absolutely. Substitute the cream and milk with coconut milk or other dairy-free alternatives, and skip the cheese or use a dairy-free cheese substitute for a vegan-friendly version.

Smoked Brisket Potato Soup Recipe

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4.7 from 68 reviews

Smoked Brisket Potato Soup is a hearty and comforting soup featuring tender smoked brisket, creamy potatoes, and a savory broth base. Enhanced with cream, milk, and topped with cheddar cheese, this soup delivers smoky, rich flavors perfect for a satisfying meal.

• Author: Elias
• 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

Main Ingredients

• 1–2 pounds smoked brisket, shredded
• 4 large russet or Yukon Gold potatoes, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped green onions, sour cream, additional cream for drizzling

Instructions

1. Preparing the Smoked Brisket: If using fresh brisket, season generously with your favorite BBQ rub and smoke for several hours until tender. If using leftover smoked brisket, shred it into bite-sized pieces and set aside.
2. Cooking the Soup Base: In a large pot, sauté diced onions and minced garlic until softened and fragrant. Add diced potatoes and stir with onions for a few minutes to release starch. Pour in broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 20 minutes.
3. Adding the Cream and Cheese: Once potatoes are soft, stir in the heavy cream and milk to create a creamy soup base. Adjust consistency by adding more broth if necessary. Season with salt and black pepper to taste.
4. Incorporating the Smoked Brisket: Add the shredded smoked brisket to the pot and stir to combine. Allow the soup to simmer for an additional 10 minutes so the flavors can meld together thoroughly.
5. Topping and Serving: Ladle the hot soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. For extra richness, drizzle some additional cream on top before serving.

Notes

• Use russet potatoes for a thicker and starchier soup or Yukon Gold for a creamier texture.
• Homemade broth enhances the depth of flavor but store-bought broth works well too.
• Adjust the amount of cream and milk to suit your preferred soup consistency and richness.
• Leftover smoked brisket can be substituted with fresh brisket, but smoking adds distinctive smoky flavor.
• For a spicier kick, consider adding a pinch of cayenne pepper or smoked paprika when sautéing onions and garlic.

Keywords: smoked brisket soup, potato soup, smoked meat soup, comforting soup, creamy soup, hearty soup, brisket recipes, easy soup