Smoked Brisket Potato Soup Recipe

Smoked Brisket Potato Soup is the ultimate fusion of smoky barbecue and creamy comfort food. This hearty soup combines tender smoked brisket, buttery potatoes, and a rich broth for a dish that satisfies on every level. Perfect for chilly days or when you’re craving a bold, flavorful meal, this soup is sure to impress.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups russet or Yukon Gold potatoes, peeled and diced
• 4 cups beef broth (or chicken broth)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 2 cups diced smoked brisket (leftover or freshly smoked)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon smoked paprika (optional for extra smoky flavor)
• 1/2 teaspoon black pepper
• Salt to taste

Optional Add-Ins:

• 1/2 cup diced celery or carrots for added texture
• 1/4 teaspoon cayenne pepper for heat
• 1/2 cup cooked corn kernels for sweetness

For Garnish:

• Chopped green onions or chives
• Crumbled bacon
• Shredded cheese
• A dollop of sour cream

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the butter or olive oil over medium heat.
2. Add the diced onion and sauté for 4–5 minutes until softened.
3. Stir in the garlic and cook for an additional minute until fragrant.

Step 2: Cook the Potatoes

1. Add the diced potatoes to the pot, followed by the beef broth.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 3: Blend for Creaminess

1. Use an immersion blender to puree the soup until smooth, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 4: Add the Cream and Brisket

1. Stir in the heavy cream, smoked brisket, and smoked paprika.
2. Let the soup simmer on low for 5–10 minutes to warm through and meld the flavors.

Step 5: Finish with Cheese and Sour Cream

1. Stir in the shredded cheddar cheese and sour cream until fully melted and combined.
2. Taste and adjust seasoning with salt and pepper.

Step 6: Garnish and Serve

1. Ladle the soup into bowls.
2. Garnish with green onions, bacon, extra cheese, or a dollop of sour cream as desired.

Serving and Storage Tips

Serving Suggestions:

• Serve hot with crusty bread, garlic toast, or a side salad.
• Pair with smoked brisket sandwiches or barbecue sides for a full meal.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the consistency.

Freezing:

• This soup can be frozen, but avoid adding the sour cream and cheese before freezing, as they may separate. Add these ingredients fresh when reheating.

Helpful Notes

• Leftover Brisket: This recipe is ideal for using up smoked brisket, but you can also use pulled pork or smoked chicken for variety.
• Thicker Soup: Add a tablespoon of cornstarch or flour mixed with water to thicken the soup if desired.
• Potato Variety: Yukon Gold potatoes create a creamy texture, while russet potatoes give a heartier consistency.

Tips from Well-Known Chefs

1. Aaron Franklin: “Always use a well-smoked brisket for maximum flavor—it’s the star of the soup!”
2. Ina Garten: “Don’t skip the sour cream; it adds tang and balances the richness of the cheese and cream.”
3. Bobby Flay: “A dash of cayenne or hot sauce at the end can elevate the smoky flavors without overpowering them.”

Frequently Asked Questions

1. Can I use fresh brisket instead of smoked brisket?
Yes, but the smoky flavor will be missing. Add a teaspoon of liquid smoke or smoked paprika to mimic the flavor.

2. Can I make this soup without blending?
Absolutely! Leave the potatoes in chunks for a heartier, more rustic soup.

3. What cheese works best in this soup?
Cheddar is classic, but Monterey Jack, smoked gouda, or a blend of cheeses can add depth.

4. Can I make this soup dairy-free?
Yes! Use coconut cream or almond milk and omit the cheese or use a dairy-free alternative.

5. How do I make the soup spicier?
Add cayenne pepper, red chili flakes, or a splash of your favorite hot sauce.

6. Can I cook this soup in a slow cooker?
Yes! Add all ingredients except the cream, cheese, and sour cream to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream, cheese, and sour cream before serving.

7. Can I add more vegetables?
Of course! Diced celery, carrots, or even spinach make great additions.

8. How can I balance the smoky flavor?
A splash of apple cider vinegar or lemon juice at the end brightens the flavors and balances the smokiness.

9. Can I use sweet potatoes instead of regular potatoes?
Yes, but the flavor will be sweeter and less traditional. Adjust spices to balance the sweetness.

10. Can I prepare this soup ahead of time?
Yes! The flavors deepen over time, making it an excellent make-ahead dish.