Step 1

Heat butter in a large heavy-bottomed pot or dutch oven over medium heat. Once it's melted, add the onion, jalapeño and garlic and sauté for 5-8 minutes. If the onion starts browning, reduce the heat to medium-low and add the tablespoon of olive oil.

Step 2

Next, add the smoked paprika, salt, pepper, and potatoes and sauté for 3-5 minutes. Then, add the corn, broth and milk. Bring the soup to a boil, then cover, reduce heat to a simmer and simmer the soup for 15 minutes or until the potatoes are tender and can easily be pierced with a fork.

Step 3

Ladle HALF of the soup into a blender (or use an immersion blender) and blend until smooth, then pour the soup back into the pot. Do a taste test and add more salt and pepper as needed.

Step 4

Pour the soup into bowls, then add the optional garnishes. Enjoy!