Sweet corn Autumn soup

My husband really doesn’t like eating soups. But when I had made this one he asked me to make it again the next day! It proofs something?!

This corn soup is filling, thick and just perfect for an Autumn dinner. You can puree it, although for me its charm is hidden inside crunchy corn. You can enrich it taste with crisp beacon.

Ingredients
3 corn cobs*
1 leek
2 garlic cloves
4 medium potatoes
18 fl oz (0,5 l) bullion
9 fl oz (0,25 l) milk
9 fl oz (0,25 l) sour cream (18%)
salt, pepper to taste
1 tbsp oil for frying

* take the corn off the cob using a sharp knife, hold the cob vertically, resting the bottom on a cutting board, and slice down firmly


Method
Sauté sliced leek in the pan. Add corn and chopped garlic – sauté the ingredients for about 1 min. Add cubed potatoes to the bullion. When potatoes are almost soft add sautéed vegetables. Bring to boil and cook for about 15 min. Season with salt and pepper, add cream. Slightly mash all ingredients with a potato masher.