Smoked Brisket Potato Soup

Instructions

1. Sauté Aromatics
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Add Potatoes and Broth
   Add the diced potatoes and pour in the chicken or beef broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. Blend Partially (Optional)
   For a thicker soup, use an immersion blender to blend part of the soup directly in the pot. Blend until you reach your desired consistency, leaving some chunks of potato for texture.
4. Add Brisket and Cream
   Stir in the diced smoked brisket and heavy cream. Simmer for an additional 5-10 minutes, allowing the brisket to heat through and the flavors to meld.
5. Add Cheese and Season
   If using, stir in the shredded cheddar cheese and sour cream, mixing until fully melted and incorporated. Season with salt and pepper to taste.
6. Serve and Garnish
   Ladle the soup into bowls and garnish with fresh chives or green onions. Serve warm.