Smoked Brisket Potato Soup Recipe

Smoked brisket potato soup is the ultimate combination of rich, savory flavors and hearty ingredients. This soup blends tender smoked brisket with creamy potatoes, creating a dish perfect for cozy evenings or a standout addition to any gathering. Packed with smoky depth and velvety texture, this soup will satisfy your craving for comfort food. Here’s how to make this flavorful dish step-by-step.

Ingredients for Smoked Brisket Potato Soup

Main Ingredients:

• Smoked brisket: 1 pound, chopped or shredded
• Russet or Yukon Gold potatoes: 4 large, peeled and diced
• Onion: 1 large, finely chopped
• Garlic: 3 cloves, minced
• Celery: 2 stalks, chopped
• Carrots: 2 medium, chopped (optional)
• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Beef broth: 5 cups
• Heavy cream: 1 cup (or whole milk for a lighter option)
• Cheddar cheese: 1 cup, shredded (plus more for garnish)
• Smoked paprika: 1 teaspoon
• Salt and black pepper: To taste
• Fresh chives or parsley: For garnish

Optional Add-Ins:

• Crispy bacon: Chopped, for extra flavor and garnish
• Hot sauce: For a spicy kick
• Sour cream: For serving

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Cutting board and knife
• Potato masher or immersion blender (optional)

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the butter in a large pot over medium heat.
2. Add the chopped onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Create the Soup Base

1. Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to form a roux.
2. Slowly pour in the beef broth, stirring constantly to avoid lumps.

Step 3: Cook the Potatoes and Brisket

1. Add the diced potatoes and smoked brisket to the pot.
2. Stir in the smoked paprika and season with salt and black pepper to taste.
3. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

Step 4: Add Cream and Cheese

1. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is creamy.
2. Optional: Use a potato masher or immersion blender to partially blend the soup for a thicker consistency, leaving some chunks for texture.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with extra shredded cheddar cheese, chopped chives or parsley, and crispy bacon if desired.
2. Serve with a dollop of sour cream or a splash of hot sauce for extra flavor.

Serving and Storage Tips

Serving:

• Pair the soup with crusty bread, cornbread, or buttermilk biscuits for dipping.
• Serve with a simple side salad to balance the richness of the soup.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let the soup cool completely before transferring to freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much.

Helpful Notes

• For extra smokiness, add a splash of liquid smoke or a dash of chipotle powder.
• Brisket tips: If you don’t have leftover smoked brisket, you can use smoked beef from a deli or slow-cooked beef with a smoky rub.
• Thickening tip: To make the soup thicker, add more flour to the roux or mash more of the potatoes.

Tips from Well-Known Chefs

• Aaron Franklin: Recommends using brisket with a good bark to add depth of flavor to soups and stews.
• Guy Fieri: Suggests adding a hint of beer or stout to deglaze the pan for a richer, more robust flavor.
• Gordon Ramsay: Advises tasting frequently to adjust seasoning, especially when incorporating smoked meat.

Frequently Asked Questions (FAQs)

1. Can I use a different type of meat?

Yes, smoked turkey or pulled pork can be used for a unique twist on the soup.

2. What potatoes work best for this soup?

Yukon Gold potatoes are perfect for a creamy texture, while Russets create a fluffier consistency.

3. Is there a dairy-free option?

Use coconut milk or almond milk as a substitute for heavy cream and opt for dairy-free cheese.

4. Can I make this soup gluten-free?

Yes, use gluten-free flour or cornstarch to create the roux.

5. How do I add more vegetables?

Add diced bell peppers or corn to the soup for more texture and flavor.

6. What if I don’t have smoked paprika?

Substitute with regular paprika and add a pinch of chipotle powder for smokiness.

7. Can I use frozen potatoes?

Fresh potatoes are recommended for the best texture, but frozen diced potatoes can be used in a pinch.

8. Can I skip the cream?

Yes, for a lighter soup, omit the cream and blend a portion of the soup for creaminess.

9. How do I prevent the cheese from clumping?

Add cheese gradually and stir constantly over low heat to prevent clumping or curdling.

10. What herbs pair well with this soup?

Thyme or rosemary can be added for more depth of flavor.

Enjoy this smoked brisket potato soup, a perfect balance of creamy, smoky, and hearty flavors that’s sure to be a hit at any table!