Here’s a rich, smoky Smoked Brisket Potato Soup—hearty enough for dinner and perfect for using leftover brisket.
🥔🔥 Smoked Brisket Potato Soup
Serves: 4–6 | Time: ~45 minutes
Ingredients
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2 cups smoked brisket, chopped (fatty bits welcome)
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2 tbsp butter
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1 tbsp olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2 lbs russet potatoes, peeled and diced
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4 cups chicken or beef broth
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1 cup heavy cream (or half-and-half)
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1 cup whole milk
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1 tsp smoked paprika
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½ tsp black pepper
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½ tsp kosher salt (adjust—brisket can be salty)
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½ tsp dried thyme
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Optional: ½ tsp chili powder or cayenne
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Optional thickener: 2 tbsp flour
Toppings (Highly Recommended)
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Shredded cheddar or smoked gouda
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Green onions or chives
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Sour cream or crema
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Crumbled bacon (optional overkill 😄)
🔥 Instructions
1. Build the Flavor Base
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In a large pot or Dutch oven, melt butter with olive oil over medium heat.
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Add onion and cook until soft (5 minutes).
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Add garlic and cook 30 seconds.
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(Optional) Stir in flour and cook 1 minute for thicker soup.
2. Simmer the Potatoes
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Add potatoes, smoked paprika, thyme, pepper, and chili powder (if using).
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Pour in broth, bring to a boil, then reduce to a gentle simmer.
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Cook 15–20 minutes until potatoes are fork-tender.
3. Add Brisket & Cream
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Stir in smoked brisket and simmer 5–10 minutes to infuse flavor.
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Lower heat; add milk and cream. Do not boil.
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Taste and adjust salt.
4. Finish the Texture
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For chunky soup: lightly mash some potatoes in the pot.
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For creamy soup: blend ⅓–½ of the soup and return to pot.
🍲 Serve With
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Crusty bread or garlic toast
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Side salad with vinaigrette
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Pickled onions or jalapeños for contrast
🔥 Variations
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Extra smoky: add 1–2 tsp brisket drippings or BBQ sauce
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Cheesy: stir in 1½ cups shredded cheddar
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Loaded baked potato style: add sour cream + cheese directly into soup
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Spicy BBQ: finish with a drizzle of chipotle crema