This can be made in either a soup maker or on the hob, whichever you prefer. If you require dairy free or vegan, just switch the cream to a plant based option.
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Peel and chop the onion and potato and throw into a pan (or soup maker) along with the frozen sweetcorn, no need to defrost and the vegetable stock.
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If using a soup maker, set to smooth and allow it to do it's thing! If on the hob, bring to a boil and simmer for about 30 minutes until the potato is soft then blend with a stick blender or in a regular blender.
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Once cooked and blended, stir in the cream and divide into three bowls.
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Chop your chives and scatter on the top of the soup.
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Serve with gluten free bread or even better gluten free cheese on toast!
