Salt and pepper, sweetcorn, smoked paprika, potato, and stir to combine. Bring the broth to a boil after pouring it in. After the potatoes have softened, reduce the heat to low, cover, and simmer for 15 to 20 minutes.
3. Process a portion of the soup until smooth, reserving a few potato and corn pieces for texture, using an immersion blender. Another option is to puree half of the soup in a blender before adding it back to the saucepan.
4. Warm the mixture, stirring in the milk or heavy cream. Adjust the spice to taste.
5. If preferred, garnish with green onions, crumbled bacon, or shredded cheese before ladling into bowls. Savor it!
