Dice the russet potatoes and chop the onion. Mince the garlic and cut the smoked brisket into bite-sized pieces.

In a large pot, heat olive oil and sauté the brisket, onion, and garlic for 5-7 minutes until onions are translucent.

Add chicken broth and diced potatoes. Bring to boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.

Blend half of the soup for creaminess, then return to pot and stir to combine.

Stir in the heavy cream and warm through for 5 minutes.

Adjust seasoning with salt, pepper, and optional liquid smoke.

Serve immediately, optionally topped with shredded cheese or sour cream.