Step 1

Heat oil in a medium sized pot over medium heat. Add onion, garlic and corn and sauté until soft and tender, about 4-5 minutes. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 30 minutes.

Step 2

Remove the soup from heat and add sour cream. Using an immersion blender to pulse the soup until desired consistency is reached. I like to keep this soup a little chunky, so I will puree about 3/4 of the soup. Then, stir in grated cheese until melted and combined.

Step 3

Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. Serve with some freshly baked bread on the side.