Description

A cozy, smoky, and creamy potato soup featuring smoked brisket, perfect for chilly days and easy to make on a Traeger or pellet smoker.

Ingredients

Scale

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

Instructions

Smoke the brisket at 225°F (107°C) until internal temperature reaches 195°F (90°C), then let rest and chop into bite-sized pieces. Skip if using pre-smoked brisket.
Peel and dice russet potatoes into 1-inch cubes. Dice the onion and mince the garlic. Chop about 2 cups of smoked brisket.
Melt butter in a large heavy-bottomed pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add garlic and smoked paprika and cook for 1 more minute.
Sprinkle flour over the onion and garlic mixture. Stir constantly for 2-3 minutes until raw flour taste cooks out and mixture thickens slightly.
Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes until potatoes are fork-tender.
Use an immersion blender to blend about half the soup in the pot for a creamy texture, leaving some potato chunks. Alternatively, blend half in a blender and stir back in.
Stir in chopped smoked brisket and heavy cream. Heat gently until warmed through without boiling. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with fresh chives or parsley. Serve immediately with crusty bread or crackers.

Notes

If you don’t have smoked brisket, substitute with smoked sausage or smoked turkey. Use half-and-half for a lighter cream or full-fat coconut milk for a dairy-free twist. Blend half the soup for creamy texture. Adjust thickness by adding broth or cream or simmering longer. Cool soup before refrigerating to preserve texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Fat: 15
Carbohydrates: 25
Fiber: 3
Protein: 18

Keywords: smoked brisket, potato soup, creamy soup, Traeger recipe, pellet smoker, comfort food, easy soup, smoked paprika