Add the drained sweetcorn to a pot with 1 tsp oil and 1 tsp of the smoked paprika. Stir over a medium heat until the corn starts to turn golden around the edges.
Finely chop the onion and garlic and add to the pot with another tsp oil. Stir until soft.
Peel and chop the potatoes into 1-2cm chunks. Add to the pot with the final 2 tsps of smoked paprika. Mix until everything is well coated.
Pour in the stock and bring to a simmer. Let the soup simmer for 20 minutes or until the stock has reduced slightly and the potatoes are soft.
Use a slotted spoon to remove 1/3 of the potato and corn from the pot. Put to one side.
Add the rest of the soup to a blender with 200ml plant milk (or use a hand blender) and blend until smooth.
Return to the pot and add the separated potato and corn back in. Stir well and season to taste. Add garnishes if using and enjoy!