1Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes or until softened.
2Add the sweetcorn and continue to cook for two more minutes.
3Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
4Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
5To serve, pour into a bowl and add croutons.