1 pound prepared or leftover smoked and shredded beef Brisket
1 tablespoon olive oil
1 leek, halved, thinly-sliced
1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes
5 cups low-sodium beef stock
1 teaspoon smoked paprika
2 cups frozen sweet corn kernels
1/2 cup whipping cream
cotija cheese, cilantro, lime, hot sauce, avocado (optional)
Heat oil in a 6 quart stock pot on medium-low heat, add leek. Cook 4 to 6 minutes, stirring occasionally until softened. Add potato and stock; bring to a boil. Reduce heat to medium-low, simmer covered 20 minutes, or until potato is tender. Remove from heat.
Process 2 cups potato mixture in blender until smooth. Roughly mash remaining potato mixture for chunky consistency and combine with blended mixture in same pot. Add corn, cream, paprika and beef. Season with salt and pepper, as desired. Cook for 5 to 10 minutes or until heated through. Garnish as desired.
Nutrition information per serving: 402 Calories; 177.3 kcal Calories from fat; 19.7 g Total Fat; 8.7 g Saturated Fat; 0.3 g Trans Fat; 1.1 g Polyunsaturated Fat; 7.9 g Monounsaturated Fat; 68 mg Cholesterol; 198 mg Sodium; 39 g Total Carbohydrate; 4 g Dietary Fiber; 22 g Protein; 0 mg Calcium; 3.7 mg Iron; 712 mg Potassium; 0.4 mg Riboflavin; 4.4 mg Niacin; 0.4 mg Vitamin B6; 1.2 mcg Vitamin B12; 233 mg Phosphorus; 3.7 mg Zinc; 15 mcg Selenium; 64.2 mg Choline;