Smoked Brisket Potato Soup

Ingredients for Smoked Brisket Potato Soup
Main Ingredients:
Smoked brisket: 1 pound, chopped or shredded
Russet or Yukon Gold potatoes: 4 large, peeled and diced
Onion: 1 large, finely chopped
Garlic: 3 cloves, minced
Celery: 2 stalks, chopped
Carrots: 2 medium, chopped (optional)
Butter: 3 tablespoons
All-purpose flour: 3 tablespoons
Beef broth: 5 cups
Heavy cream: 1 cup (or whole milk for a lighter option)
Cheddar cheese: 1 cup, shredded (plus more for garnish)
Smoked paprika: 1 teaspoon
Salt and black pepper: To taste
Fresh chives or parsley: For garnish

Optional Add-Ins:
Crispy bacon: Chopped, for extra flavor and garnish
Hot sauce: For a spicy kick
Sour cream: For serving
Equipment Needed:
Large pot or Dutch oven
Wooden spoon
Ladle
Measuring cups and spoons
Cutting board and knife
Potato masher or immersion blender (optional)

Step-by-Step Instructions:
Step 1: Sauté the Vegetables
Heat the butter in a large pot over medium heat.
Add the chopped onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Create the Soup Base
Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to form a roux.
Slowly pour in the beef broth, stirring constantly to avoid lumps.
Step 3: Cook the Potatoes and Brisket
Add the diced potatoes and smoked brisket to the pot.
Stir in the smoked paprika and season with salt and black pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
Step 4: Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is creamy.
Optional: Use a potato masher or immersion blender to partially blend the soup for a thicker consistency, leaving some chunks for texture.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with extra shredded cheddar cheese, chopped chives or parsley, and crispy bacon if desired.
Serve with a dollop of sour cream or a splash of hot sauce for extra flavor.

Serving and Storage Tips
Serving:
Pair the soup with crusty bread, cornbread, or buttermilk biscuits for dipping.
Serve with a simple side salad to balance the richness of the soup.
Storage:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This soup freezes well for up to 3 months. Let the soup cool completely before transferring to freezer-safe containers.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much.