• 2 to 3 Tbsp olive oil and a knob of butter if you want
  • 1 white onion, diced
  • 2 cloves garlic, crushed
  • 4 floury potatoes such as Maris Piper, chopped but don’t bother peeling
  • Proper salt and freshly ground black pepper
  • 2 x 200g cans of sweetcorn, drained
  • 1 pint of veggie or chicken stock
  • 1 pint of almond or cow milk
  • 2 or 3 spring onions, finely sliced
  • Pop a large saucepan on a medium heat and add the olive oil, butter if using and the white onion then fry for 2-3 minutes until onion is translucent 
  • Add garlic along with the salt and pepper then cook for another minute
  • Bung in the potato and cover with the lid to steam for 5 minutes or so
  • Chuck in the corn and stir
  • Add the stock and milk then bring to a low boil. Cover and reduce heat down to low
  • Cook until the potatoes are soft and can be cut with a spoon
  • Whack a stick blender into the pan and blitz it up until about half the soup is creamy and smooth leaving the other half chunky
  • Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the better
  • To serve, top with the sliced spring onion
  • To be extra fancy, roast the corn in the oven with a little oil for 15-20 minutes first and add a shake of chili flakes in with the garlic