Step 1Heat oil in 6-quart stock pot on medium-low heat until hot; add leek. Cook 4 to 6 minutes, stirring occasionally until softened. Add potatoes and broth; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes, or until potato is tender. Remove from heat.
Step 2Add 2 cups potato mixture to blender container. Pulse on and off until smooth. Roughly mash remaining potato mixture in stock pot for chunky consistency; combine with blended mixture in same pot. Add corn, cream, paprika and prepared beef Brisket. Season with salt and pepper, as desired. Cook 5 to 10 minutes or until heated through. Garnish with cheese, cilantro, lime, hot sauce and avocado, as desired.
Nutrition information per serving, 1-1/2 cups: 402 Calories; 177.3 Calories from fat; 19.7g 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 NE 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.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, Phosphorus, and Choline.