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
Method
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
