Smoked Brisket Potato Soup

Smoked Brisket Potato Soup, a hearty and flavorful dish that combines the smoky goodness of brisket with the comforting warmth of potato soup. This recipe brings together tender smoked brisket, smoky potatoes, and aromatic seasonings to create a soup that’s rich in flavor and perfect for chilly days or cozy nights.

The addition of a homemade blonde roux adds a velvety texture to the soup, making each spoonful a comforting delight. Topped with a sprinkle of shredded cheese for an extra layer of indulgence, this soup is sure to become a favorite in your home. Join me in exploring the steps to create this delicious and satisfying Smoked Brisket Potato Soup.

How to make Smoked Brisket Potato Soup

Ingredients:

Blonde Roux

8 TBS butter

2 TBS canola oil

2/3 cup flour

1 TBS peppery dry rub seasoning mix

Soup Base

1 and 1/4 cups celery, finely chopped

1 medium-sized onion, finely chopped

4 cups chicken broth

3 cups smoked potatoes, chopped

3 cups smoked brisket, chopped

4 cups milk

2 TBS canola oil

1 TBS peppery dry rub seasoning mix

shredded cheese, optional for garnishment

Instructions:

Blonde Roux

In a small pot over very low heat combine the butter and canola oil.

When the butter is melted slowly stir in the flour.

Cook this mixture for 20 minutes, stirring constantly with a whisk.

In the last minute of cooking add the seasoning mix.

Remove from heat and continue to stir for 1 more minute, cover and set aside.

Soup Base

In a large pot heat the canola oil and saute the celery and onion for 10 minutes, stirring occasionally.

Add the chicken broth, potatoes, brisket, and seasoning mix and bring to a gentle boil.

Boil for 30 minutes, stirring occasionally.

Add the milk and reduce heat.

Gently stir in the roux and continue cooking for 15 minutes, stirring frequently.

Serve garnished with a small amount of shredded cheese.

Notes:

Blonde Roux Preparation: Start by making the blonde roux, a classic thickening agent for soups and sauces. This involves melting butter with canola oil over low heat, gradually stirring in flour, and cooking the mixture for about 20 minutes until it turns golden and fragrant. Adding the peppery dry rub seasoning mix towards the end enhances the flavor profile of the roux.

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Soup Base: Once the roux is ready, move on to preparing the soup base. Saute finely chopped celery and onion in canola oil until they become soft and translucent, about 10 minutes. This forms the aromatic foundation of the soup.

Building Flavor: Next, add the smoked potatoes and smoked brisket to the pot along with chicken broth and the peppery dry rub seasoning mix. Bringing the mixture to a gentle boil allows the flavors to meld together while ensuring the potatoes and brisket become tender.

Incorporating Dairy: After boiling for 30 minutes, it’s time to introduce the creamy element to the soup. Pour in the milk and reduce the heat to maintain a gentle simmer. This step adds richness and smoothness to the soup.

Adding the Roux: Once the milk is incorporated, gently stir in the prepared blonde roux. This thickens the soup and contributes to its creamy texture. Continued cooking for an additional 15 minutes allows the flavors to fully develop and ensures the soup reaches the desired consistency.

Final Touches: Before serving, garnish the soup with a sprinkle of shredded cheese, if desired. This adds a delightful contrast of texture and flavor to the dish, enhancing its overall appeal.

Serving Suggestions: Smoked Brisket Potato Soup is best enjoyed hot, straight from the pot. Serve it alongside crusty bread or a simple green salad for a complete and satisfying meal.

Nutrition Information:

Frequently Asked Questions:

Can I use regular potatoes instead of smoked potatoes?

Yes, you can substitute regular potatoes if smoked potatoes are not available.

However, using smoked potatoes enhances the smoky flavor of the soup.

Is it necessary to use a dry rub seasoning mix for the roux?

The dry rub seasoning mix adds a unique flavor profile to the soup.

However, you can omit it if you prefer a simpler taste or if the seasoning is not readily available.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth to make the soup vegetarian-friendly.

How long should I cook the celery and onion in the soup base?

Sauté the celery and onion for about 10 minutes or until they become soft and translucent.

What kind of milk should I use in the soup?

You can use any type of milk you prefer, such as whole milk, low-fat milk, or even plant-based milk like almond milk or soy milk.

Do I have to use both butter and canola oil for the roux?

Using a combination of butter and canola oil helps prevent the butter from burning during the roux-making process.

However, you can use only butter if preferred.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days.

Reheat it gently on the stove before serving.

What other garnishes can I use besides shredded cheese?

Besides shredded cheese, you can garnish the soup with chopped fresh herbs like parsley or chives, a dollop of sour cream, or crispy bacon bits.

Can I freeze this soup?

Yes, you can freeze the soup in an airtight container for up to 3 months.

Thaw it overnight in the refrigerator before reheating.

Is this soup spicy with the addition of the dry rub seasoning mix?

The peppery dry rub seasoning mix adds flavor but not necessarily heat.

Adjust the amount of seasoning according to your preference for spiciness.