An easy recipe from ” Madhur Jaffrey’s Cookbook”.
In a large pot combine the stock, bay leaf, onion, potatoes, carrot and thyme. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
Remove the bay leaf. Put the corn into a liquidiser and add 1 1/2 cups of the soup. Liquidise briefly. Return this to the soup.
Add the cream and bring to a simmer, then cook gently for 5 minutes. Season and serve.