A hearty, smoky, and creamy soup loaded with tender brisket, potatoes, and rich flavors. Perfect for BBQ and soup lovers alike!
Ingredients:
1 lb smoked brisket, shredded or chopped
4 medium russet potatoes, peeled and diced
1 onion, diced
2 cloves garlic, minced
4 cups beef or chicken broth
1 cup heavy cream or whole milk
1 cup sharp cheddar cheese, shredded
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon salt (or to taste)
Optional: Chopped green onions, sour cream, and additional cheese for garnish
Instructions:
Sauté the Aromatics:
Heat the olive oil and butter in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
Cook the Potatoes:
Add the diced potatoes to the pot along with the broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15–20 minutes.
Blend Part of the Soup:
For a creamy texture, use an immersion blender to purée a portion of the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Add the Brisket and Cream:
Stir in the smoked brisket, heavy cream, and shredded cheddar cheese. Simmer over low heat until the cheese is melted and the soup is heated through.
Serve:
Ladle the soup into bowls and garnish with chopped green onions, a dollop of sour cream, and extra cheese if desired.
Optional: Pair with warm cornbread or crusty bread for an ultimate comfort meal.
This Smoked Brisket Potato Soup combines BBQ smokiness with creamy, hearty goodness in every bite. Perfect for chilly nights or whenever you’re craving bold, comforting flavors! 🍖✨
