Start by dicing 2-3 medium russet potatoes into even pieces, roughly one-inch cubes for consistent cooking. Finely chop one medium onion and mince 2-3 garlic cloves.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, sauté until the onions are translucent and fragrant, about 3-5 minutes.

Pour in 4 cups of chicken broth and bring to a boil. Once boiling, add the diced potatoes and reduce heat to a gentle simmer for about 15-20 minutes, until tender.

Gently stir in 2 cups of shredded smoked brisket, allowing the flavors to meld. Simmer for an additional 5-10 minutes.

For added creaminess, ladle out about 1 cup of the soup and blend until smooth. Return it to the pot and stir well.

Incorporate 1 cup of heavy cream gently over low heat. Season with salt and pepper to taste.