To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
Add most of the corn, reserving a little for garnish, and stir.
NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.
Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.
* 1 russet potato can be subbed for the 4 small red potatoes. * 1.5 cans corn can be subbed for the 3 ears fresh corn. *Nutrition information is a rough estimate calculated using half almond milk, half vegetable broth.