Finely chop the onion and garlic. Cut the potatoes into small cubes. Drain the corn (if you use it from a can).
In a large pot, add olive and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
Add the potatoes, corn (reserve some for garnishing) and vegetable broth. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until the potatoes are soft.
Add the cream (if you are using it) and mix well. Adjust the seasoning if needed and blend the soup to your preferred consistency. Plate it and garnish with some fresh chives and grated nutmeg.
