1 Tablespoon unrefined, cold-pressed extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 carrot, quartered and thinly sliced
1 small celery rib, thinly sliced
1 sweet bell pepper, diced
2 teaspoons sea salt (more if your stock is unsalted) + more to taste
freshly ground black pepper
chopped basil leaves for garnish (optional)
Instructions
In a medium saucepan over high heat, combine the corn cobs (halved if they fit in the pot better), 2 cups diced potatoes, and stock and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the potatoes smash easily with a fork when pressed against the side of the pot. Remove the corncobs and place in the pot you'll use to saute the vegetables in Step 3, even if you've already started that step.
Puree potato-stock mixture until smooth (use an immersion blender or standard blender.) Reserve.