For thicker soup, mash some potatoes in the pot. Avoid boiling after adding cream. Store refrigerated up to 4 days and reheat gently with added broth if needed.
Insanely Delicious Smoked Brisket Potato Soup Fall Apart Flavor
A rich and hearty soup featuring tender smoked brisket, creamy potatoes, and a savory broth that’s perfect for cozy dinners.
Ingredients
Scale
2 cups (300 g) smoked brisket, chopped
2 tablespoons (30 ml) olive oil
1 medium onion, diced (1 cup / 150 g)
2 carrots, diced (1 cup / 130 g)
2 celery stalks, diced (¾ cup / 100 g)
3 cloves garlic, minced (1 tablespoon / 9 g)
4 medium russet potatoes, cubed (4 cups / 600 g)
4 cups (960 ml) beef broth
1 cup (240 ml) heavy cream
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
1 teaspoon (5 g) smoked paprika
½ teaspoon (1 g) dried thyme
1 cup (100 g) shredded cheddar cheese
2 tablespoons (8 g) chopped parsley
Instructions
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Heat olive oil and sauté onion, carrots, and celery until softened.
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Add garlic and cook briefly.
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Stir in potatoes, broth, salt, pepper, paprika, and thyme.
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Simmer 15–20 minutes until potatoes are tender.
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Add smoked brisket and simmer 5–7 minutes.
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Stir in cream and cheddar until melted and smooth.
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Adjust seasoning, garnish with parsley, and serve.