Creamy Smoked Brisket Potato Soup Recipe Easy Traeger Cook Guide

Name: Creamy Smoked Brisket Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups smoked brisket, chopped; 4 medium russet potatoes, peeled and diced; 1 large yellow onion, diced; 3 garlic cloves, minced; 4 cups (960 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream; 3 tablespoons (42 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 1 teaspoon smoked paprika; Salt and freshly ground black pepper, to taste; Fresh chives or parsley, for garnish

Posted on January 14, 2026

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Last weekend, I was staring down a brisket that had been smoking low and slow on my Traeger for hours. The aroma was unreal—smoky, rich, with that deep bark everyone dreams about. But here’s the thing: I didn’t want just sliced brisket on a plate (as tempting as that was). I wanted something cozy, something that wrapped me in a warm, creamy hug. Enter my creamy smoked brisket potato soup recipe. It’s the kind of soup that makes your kitchen smell like a barbecue joint and your soul feel like it just got a big, smoky high-five.

I’ve made this creamy smoked brisket potato soup about a dozen times now, tweaking it with every batch to get that perfect balance of smoky, creamy, and hearty. If you have a Traeger or any pellet smoker, you’re going to want to bookmark this easy Traeger soup recipe. It’s a game-changer on chilly days when you want dinner to feel like a celebration but without the fuss.

Why You’ll Love This Creamy Smoked Brisket Potato Soup Recipe

Okay, I’ve got to be honest—this recipe has spoiled every other potato soup for me. Here’s why it’s become a go-to:

✅ Smoky richness meets creamy indulgence: The smoked brisket adds this deep, savory flavor that turns regular potato soup into something unforgettable. Seriously, you’ll want seconds.
✅ Easy to make on your Traeger: If you’re like me and love firing up the Traeger but hate complicated recipes, this one’s for you. It’s straightforward with minimal hands-on time.
✅ Hearty but not heavy: The potatoes and brisket fill you up, but the creaminess keeps it smooth and satisfying without feeling like a brick in your stomach.
✅ Crowd-pleaser: I’ve made this for weekend hangouts and family dinners, and it’s always the first pot to empty. Even the skeptics ask for the recipe.

This creamy smoked brisket potato soup is more than just a meal—it’s the kind of recipe that feels like a warm hug after a long day. Whether you’re a Traeger newbie or a seasoned pitmaster, this soup brings a little magic to the table.

What Ingredients You’ll Need for Creamy Smoked Brisket Potato Soup

Here’s what I love about this ingredient list: most of it is pantry staples, plus that star player—smoked brisket. I always keep these on hand when I know I’m making this soup.

Smoked brisket (about 2 cups, chopped) — Use leftovers from your Traeger brisket or grab some from your local BBQ joint. I prefer brisket with a good bark and a bit of fat for flavor.
Russet potatoes (4 medium, peeled and diced) — These give the soup its hearty body. I like russets for their fluffy texture once cooked.
Yellow onion (1 large, diced) — Adds sweetness and depth. I always use fresh, not pre-chopped, because it makes a difference.
Garlic cloves (3, minced) — Because garlic is life, right?
Chicken broth (4 cups / 960 ml) — I use low-sodium so I can control the salt better.
Heavy cream (1 cup / 240 ml) — For that luscious, creamy finish. You can swap for half-and-half if you want it lighter, but it won’t be quite as rich.
Butter (3 tablespoons / 42 g) — Unsalted, because I like to control the salt balance.
All-purpose flour (3 tablespoons / 24 g) — This thickens the soup just right. I stick with King Arthur Flour for consistent results.
Smoked paprika (1 teaspoon) — To echo that smoky brisket flavor throughout the soup.
Salt and freshly ground black pepper — To taste. Be generous but taste as you go.
Fresh chives or parsley (for garnish) — Because a little green on top makes everything better.

Quick tip: If you don’t have smoked brisket on hand, you can substitute with smoked sausage or smoked turkey for a different but still smoky twist. Just chop it up and toss it in.

Equipment Needed for This Easy Traeger Soup Recipe

You don’t need a fancy kitchen setup to make this creamy smoked brisket potato soup. Here’s what I use (and you probably do too):

Traeger or pellet smoker — Obviously, for smoking that brisket low and slow. If you don’t have one, no worries; store-bought smoked brisket works too.
Large heavy-bottomed pot or Dutch oven — This is where the magic happens. A 5-quart pot is my go-to.
Chef’s knife and cutting board — For chopping potatoes, onion, brisket, and garlic. I have a favorite worn cutting board I swear by.
Wooden spoon or heatproof spatula — For stirring. I always use a wooden spoon because it feels right (and doesn’t scratch my pot).
Measuring cups and spoons — Baking might be chemistry, but soup? I eyeball a bit, but measuring helps keep it consistent.
Ladle — For serving that silky soup into bowls. Bonus points if it’s got a long handle.

Pro tip: If you have an immersion blender, it’s perfect for blending part of the soup to get that creamy texture without losing all the potato chunks.

How to Make Creamy Smoked Brisket Potato Soup: Step-by-Step

Smoke the brisket (if you’re starting from scratch) — 6-8 hours
Fire up your Traeger to 225°F (107°C) and smoke your brisket until it hits an internal temp of 195°F (90°C). Let it rest, then chop into bite-sized pieces. If you’re using pre-smoked brisket, skip ahead!
Prep your ingredients — 10 minutes
Peel and dice the russet potatoes into 1-inch cubes. Dice the yellow onion and mince the garlic. Chop up about 2 cups of your smoked brisket.
Sauté aromatics — 5 minutes
Melt 3 tablespoons of butter in your large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and sweet-smelling, about 4 minutes. Toss in the garlic and smoked paprika and cook for another minute until fragrant.
Create the roux — 3 minutes
Sprinkle the flour over the onions and garlic. Stir constantly with your wooden spoon for about 2-3 minutes to cook out the raw flour taste. The mixture will thicken and bubble slightly.
Add potatoes and broth — 10 minutes
Slowly pour in 4 cups (960 ml) of chicken broth while stirring to avoid lumps. Add the diced potatoes and bring to a boil. Once boiling, reduce heat to low and let simmer, uncovered, for about 15 minutes or until potatoes are fork-tender.
Blend for creaminess — 2-3 minutes
Using an immersion blender, carefully blend about half the soup right in the pot to create a creamy texture while leaving some potato chunks for bite. Don’t have one? Transfer half the soup to a blender and puree, then stir it back in.
Stir in brisket and cream — 5 minutes
Add the chopped smoked brisket and 1 cup (240 ml) heavy cream to the pot. Heat gently until warmed through but don’t let it boil (curdled cream is no fun). Season with salt and pepper to taste.
Final touches and serve — immediate
Ladle the soup into bowls and garnish with freshly chopped chives or parsley. Serve with crusty bread or crackers and savor every smoky, creamy spoonful.

Heads up: If your soup feels too thick, add a splash more broth or cream. Too thin? Let it simmer a bit longer uncovered.

My Best Tips & Techniques for Perfect Smoked Brisket Potato Soup

Alright, here’s the stuff I’ve learned after making this creamy smoked brisket potato soup way too many times:

Don’t skip blending part of the soup. I used to think fully chunky was better, but blending half gives you that silky texture that makes each spoonful feel indulgent.
Use fresh smoked brisket whenever possible. The bark and fat melt into the soup, adding layers of flavor you just can’t fake.
Be patient with your roux. Cooking the flour with butter and onions until it’s slightly golden gets rid of that raw flour taste that can ruin the soup.
Taste as you go on salt. Smoked brisket can be salty, so add salt gradually to avoid overdoing it.
Cool soup before refrigerating. I learned the hard way that putting piping hot soup in the fridge can mess with texture and flavor.
Leftover brisket? Freeze it. If you’re not making soup right away, freeze your brisket in small batches so you always have some smoky goodness ready to go.
Don’t rush the simmer. Letting the potatoes get tender slowly allows their starches to release and thicken the soup naturally.

Ways to Mix It Up: Flavor Twists for Creamy Smoked Brisket Potato Soup

Once you nail the basic creamy smoked brisket potato soup, here’s how I like to switch things up:

Cheesy Upgrade: Stir in 1 cup shredded sharp cheddar cheese at the end for a smoky, cheesy twist. Warning: addictive!
Spicy Kick: Add a diced jalapeño with the onion and garlic. It adds just enough heat without overpowering the smokiness.
Veggie Boost: Toss in 1 cup chopped kale or spinach during the last 5 minutes of simmering for a green pop and extra nutrients.
Beer Lover’s Version: Replace 1 cup of chicken broth with a good amber ale. It adds depth and a slight malt sweetness that pairs amazingly with brisket.
Swap the Potatoes: Use sweet potatoes for a sweeter, earthier flavor. I’ve done this and it’s a lovely change of pace.
Herbaceous Freshness: Finish with fresh thyme or rosemary sprinkled on top. It adds a woodsy note that complements smoked brisket beautifully.

Serving Ideas & Storage for Creamy Smoked Brisket Potato Soup

This soup is a meal on its own, but here’s how I like to enjoy and store it:

Serving suggestions: Serve it warm with crusty bread or buttery crackers. I love topping mine with a sprinkle of extra smoked paprika and a dollop of sour cream for contrast.
Perfect pairings: A crisp green salad or roasted veggies balance the richness nicely. For drinks, try a cold IPA or a smoky bourbon cocktail to match the vibe.
Storage at room temp: Not recommended for long. Cool and store promptly.
Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat. Soup may thicken; add a splash of broth or cream when warming.
Leftover magic: I’ve turned leftover soup into a sauce for smoked brisket sandwiches—just thicken it up and spread!

Nutritional Info & Health Benefits of Creamy Smoked Brisket Potato Soup

Nutrient	Per Serving (1.5 cups)
Calories	320
Protein	18g
Carbohydrates	25g
Fat	15g
Fiber	3g

Here’s the thing—I’m no nutritionist, but I love that this creamy smoked brisket potato soup packs a solid protein punch thanks to the brisket and cream. The potatoes provide good carbs and fiber to keep you full, while the smoky paprika and garlic bring antioxidants.

Compared to a typical creamy soup loaded with just cream and butter, this one actually feels a bit more balanced because of the protein and veggies you can add. Just remember: it’s still a rich, comforting soup, so I enjoy it as an occasional treat that doubles as a meal.

Final Thoughts on Creamy Smoked Brisket Potato Soup

So there you have it—my creamy smoked brisket potato soup recipe, crafted for easy Traeger cooking and maximum comfort. This soup hits that sweet spot between smoky, creamy, and hearty in a way that makes you feel like you’ve got a secret weapon for cold days.

It’s the kind of dish that brings people together, whether it’s a casual weeknight dinner or a weekend hangout with friends. I hope you love making it as much as I do—and that it becomes your new go-to when you want something special without fuss.

Try the variations, tweak the flavors to suit your mood, and don’t be shy about adding your own spin. And hey, if you make this creamy smoked brisket potato soup, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I’m always excited to see your kitchen creations.

Happy cooking and happy eating—may your soup always be creamy and your brisket perfectly smoked.

FAQs About Creamy Smoked Brisket Potato Soup

Q: Can I use pre-cooked brisket instead of smoking my own?

A: Absolutely! I often use leftover smoked brisket or even store-bought smoked brisket when I’m short on time. Just chop it up and add it in with the cream at the end. It won’t have the same fresh-smoked aroma, but the flavor is still fantastic.

Q: How do I know when the soup is done cooking?

A: When the potatoes are fork-tender and the soup has thickened up nicely after blending part of it, you’re golden. The aroma will be smoky and inviting, and the broth will have a creamy, velvety texture. Always do the toothpick or fork test on potatoes.

Q: Can I make this soup in a slow cooker or Instant Pot?

A: You sure can! For the slow cooker, sauté the aromatics first, then toss everything in and cook on low for 4-6 hours until potatoes are tender. For Instant Pot, use the sauté function for onions, garlic, and roux, then pressure cook potatoes and broth for about 10 minutes. Add brisket and cream after pressure release.

Q: What can I substitute if I don’t have heavy cream?

A: Half-and-half works in a pinch for a lighter soup, though it won’t be quite as rich. You can also use full-fat coconut milk for a dairy-free twist, which pairs surprisingly well with the smoky brisket.

Q: Can I freeze the soup after adding cream?

A: Freezing soups with cream can sometimes change the texture, making it a bit grainy. I recommend freezing the soup before adding cream, then stirring in fresh cream when reheating. But if you’re in a pinch, freezing after cream works fine—just give it a good stir after thawing.

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