Fry the onion and garlic in a large saucepan with the olive oil until softened.

Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.

Add chopped potatoes with the sweetcorn kernels and bay leaves.

Add the stock and bring to the boil.

Reduce to a simmer and cook until the vegetables are soft.

Add a handful of sweetcorn kernels to a frying pan and toast until tender.

Remove the soup from the heat and allow to cool a little, then whizz with a stick blender until smooth.