Description
A warm, hearty soup combining tender smoked brisket and creamy potatoes, perfect for chilly days.
Ingredients
Scale
- 1 pound smoked brisket, chopped
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the diced potatoes and smoked brisket into the pot, stirring for a few minutes.
- Pour in the beef broth and bring to a boil. Reduce heat and let it simmer until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
- Serve hot, garnished with chives.
Notes
Use high-quality smoked brisket for better flavor. Adjust creaminess with milk if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg