Creamy Potato and Brisket Soup



1. Heat a cast iron Dutch oven over medium heat.  Add 2 tablespoon of canola oil and cook onions for 3-4 minutes or until soft. Add garlic, butter, potatoes, chicken stock and cream. Bring to a boil. 

2. Pour soup into blender and puree until smooth. Add 3/4 cup of cheese and stir until soup thickens.

3. Serve and garnish with hot brisket, remaining cheese and green onions.  Drizzle soup with olive oil and serve hot.

  • 2 tablespoons canola oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 4 Yukon potatoes, quartered, skin on and parboiled
  • 3 cups low sodium chicken stock
  • ½ cup heavy cream
  • 1 cup Monterey jack cheese, shredded
  • 1/2 cup cooked brisket, chopped
  • Kosher Salt
  • Freshly ground black pepper


OMG my mom and I were watching flip my food today and saw this recipe. We immediately went out and bought the ingredients to make it. We can't wait to taste it

I saw you make the creamy potato with brisket soup and couldn't wait to find the recipe. What a wonderful idea for lunch or dinner on a cool day. Will try it very soon!

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