Begin by dicing two medium-sized russet potatoes, one onion, and three cloves of garlic. Set the diced ingredients aside.

Heat the large pot over medium heat and add diced smoked brisket, allowing it to sauté for about 5 minutes.

Once the brisket is lightly browned, add the chopped onion and minced garlic. Sauté for another 4–5 minutes until the onions become translucent.

Add the diced potatoes and 4 cups of chicken broth, stirring gently. Bring to a boil, then reduce to low and cover, simmering for about 20 minutes.

Ladle one cup of the soup mixture into a blender and blend until smooth. Pour back into the pot and stir in one cup of heavy cream.

Taste and season with salt and pepper as needed. Stir until well combined.

Ladle the soup into warm bowls and garnish with toppings like cheese, sour cream, or diced carrots.