Key components:
Smoked brisket: 1 pound, cut into pieces or pulled apart.
Russet or Yukon Gold potatoes: 4 big potatoes, peeled and cut into pieces.
Onion: 1 big onion, chopped into small pieces.
Garlic: 3 cloves, finely chopped
Celery: 2 pieces, cut into small pieces
Carrots: 2 medium, cut into small pieces (if desired)
Butter: 3 tbsp
Flour for all uses: 3 tablespoons
Beef broth: 5 cups
Thick cream: 1 cup (or use whole milk for a lighter choice)
Cheddar cheese: 1 cup, grated (and extra for topping)
1 teaspoon of smoked paprika
Salt and black pepper: To try the flavor of something
Fresh chives or parsley: To decorate
Extra ingredients you can choose to include:
Bacon cooked until it’s crispy: Cut into small pieces to add more taste and decoration.
Spicy sauce: To add some heat
Cream with a tangy taste. To serve
Materials required:
Big pot or Dutch oven
Wooden cooking utensil
Large spoon
Tools for measuring ingredients
Board for cutting and knife
You can use a potato masher or an immersion blender if you have one.
Instructions in a series of steps:
First, cook the vegetables in a pan with some oil.
Melt the butter in a big pot on medium heat.
Put the diced onion, celery, and carrots. Cook the vegetables in a pan for 5-6 minutes until they are soft.
Add the chopped garlic and cook for one more minute until it smells good.
Step 2: Make the Soup Broth
Put the flour on top of the vegetables and mix them together. Cook for 2 minutes to make a thick sauce.
Pour the beef broth slowly while stirring all the time to prevent lumps from forming.
Step 3: Cook the potatoes and beef.
Put the chopped potatoes and smoked beef into the pot.
Add the smoked paprika and salt and pepper to taste.
Heat the mixture until it gently boils. Then, lower the heat and let it simmer for 20-25 minutes, or until the potatoes are soft.
Step 4: Put cream and cheese.
Add the thick cream and grated cheddar cheese to the soup and mix until the cheese melts and the soup becomes creamy.
Voluntary. Use a potato masher or a hand blender to mix the soup partially, making it thicker, while keeping some pieces for texture.
Step 5: Present and Decorate
Put the soup in bowls and add more grated cheddar cheese, chopped chives or parsley, and crispy bacon if you like.
Add a spoonful of sour cream or a bit of hot sauce to enhance the taste.
Tips for serving and storing food.
Working as a server:
Serve the soup with hard bread, cornbread, or buttermilk biscuits to dip in it.
Serve the soup with a basic salad to complement its flavor.
Storage: Keeping things in a safe place.
Fridge: Keep in a sealed container for a maximum of 4 days.
Refrigerator that freezes. You can freeze this soup for up to 3 months. Allow the soup to cool down completely before putting it in containers that can be stored in the freezer.
Heating up again: Defrost in the fridge overnight if frozen. Warm up on the stove at a medium-low temperature, stirring from time to time. If the soup becomes too thick, add a little broth or milk.
Useful Tips
To make it smokier, you can add a bit of liquid smoke or a sprinkle of chipotle powder.
Tips for cooking brisket: If you don’t have any leftover smoked brisket, you can use smoked beef from a deli or beef cooked slowly with a smoky seasoning.
Tip for making something thicker: To thicken the soup, you can add extra flour to the roux or mash more potatoes.
Advice from Famous Cooks
Aaron Franklin is a well-known person. It is suggested to use well-cooked brisket with a crispy outer layer to enhance the taste of soups and stews.
Guy Fieri: Suggests adding a bit of beer or stout to the pan while cooking to enhance the flavor and make it richer and stronger.
Gordon Ramsay: It is recommended to taste the dish often to adjust the seasoning, especially when adding smoked meat.
Questions that people ask a lot.
Please provide the text that you would like me to simplify. Can I use a different kind of meat?
Yes, you can use smoked turkey or pulled pork to give the soup a special touch.
Please provide the text you would like me to simplify. Which type of potatoes are best for this soup?
Yukon Gold potatoes are great for a smooth texture, while Russet potatoes make a lighter consistency.
Please provide the text you would like me to simplify. Do you have something without dairy?
Use coconut milk or almond milk instead of heavy cream and choose cheese that is free of dairy.
Please provide the text you would like me to simplify. Can I prepare this soup without gluten?
Yes, use flour without gluten or cornstarch to make the roux.
Could you please provide the text that you would like me to simplify? How can I include more veggies in my diet?
Include chopped bell peppers or corn in the soup to add more crunch and taste.
Please provide the text that you would like me to simplify. What can I use if I don’t have smoked paprika?
Use regular paprika instead and add a little bit of chipotle powder for a smoky flavor.
Please provide the text you would like me to simplify. Can I use potatoes that have been frozen?
It’s best to use fresh potatoes for the ideal texture, but if needed, frozen diced potatoes can also be used.
Please provide the text you would like me to simplify. Can I not use the cream?
To make a lighter soup, you can leave out the cream and blend some of the soup to make it creamy.
Please provide the text you would like me to simplify. How can I stop the cheese from sticking together?
Add cheese slowly while stirring continuously over low heat to avoid it clumping or curdling.
Please provide the text you would like me to simplify. Which herbs go well with this soup?
You can add thyme or rosemary to enhance the taste.
Try this delicious potato soup with smoked brisket, a mix of creamy, smoky, and hearty flavors that everyone will love!
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