Ingredients
1 pound smoked brisket (chopped or shredded)
4 medium russet potatoes (peeled and diced)
1 small onion (diced)
2 cloves garlic (minced)
4 cups chicken or beef broth
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon smoked paprika
Salt and pepper (to taste)
Optional Toppings: Sour cream, green onions, crispy bacon, or additional cheese
Instructions:
Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes and pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
Thicken the Soup:
In a small bowl, mix the flour with a few tablespoons of hot broth to create a slurry. Stir the slurry into the soup and simmer for a few minutes until the mixture thickens.
Add Brisket and Cream:
Add the smoked brisket, heavy cream, and smoked paprika to the pot. Stir to combine and simmer until the soup is heated through.
Incorporate the Cheese:
Stir in the shredded cheddar cheese until it’s fully melted and the soup becomes creamy. Taste and adjust the seasoning with salt and pepper as needed.
Serve and Garnish:
Ladle the soup into bowls and top with your favorite garnishes, such as sour cream, green onions, crispy bacon, or extra cheese. Serve hot and enjoy!
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Information
Serves: 6
Calories: Approximately 450 per serving
This hearty and creamy smoked brisket and potato soup is perfect for chilly days and packed with flavor. Enjoy it as a comforting meal with your favorite toppings!