In a large pot over medium heat, melt a tablespoon of butter or oil. Add one diced onion and three minced garlic cloves, cooking for about 5 minutes until the onion is translucent.

Incorporate 4 cups of diced russet potatoes into the pot with the aromatics. Pour in 6 cups of chicken broth, stirring well. Increase the heat and bring to a boil, about 10 minutes.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, until the potatoes are fork-tender.

Carefully stir in 2 cups of shredded smoked brisket and 1 cup of heavy cream. Cook for an additional 5-10 minutes until heated through.

Taste and adjust the seasoning with salt and pepper. Garnish with optional toppings if desired.