Creamy Sweet Corn Bisque

1.In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for 4-5 minutes until translucent and soft.

2.Stir in the minced garlic and cook for 1 minute until fragrant.

3.Add the diced potato and sweet corn kernels. Sauté for 2-3 minutes, stirring occasionally.

4.Pour in the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes, until the potatoes are tender.

5.Remove the pot from heat. Using an immersion blender, blend the soup until very smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.

6.Return the soup to low heat. Stir in the heavy cream, salt, black pepper, smoked paprika, and sugar (if using). Simmer gently for 3-4 minutes, adjusting seasoning to taste.

7.If desired, strain the soup through a fine mesh sieve for an extra-smooth bisque. Discard solids.

8.Ladle the bisque into bowls. Garnish with chopped fresh chives or parsley. Serve hot with crusty bread on the side.