Fry the onion and garlic in a large saucepan with the olive oil until softened.
Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
Add chopped potatoes with the sweetcorn kernels and bay leaves.
Add the stock and bring to the boil.
Reduce to a simmer and cook until the vegetables are soft.
Add a handful of sweetcorn kernels to a frying pan and toast until tender.
Remove the soup from the heat and allow to cool a little, then whizz with a stick blender until smooth.