In a large saucepan melt the butter. Grind the onion along with the celery.

Fry the onion and celery over low heat for 3-5 minutes. Potatoes finely chop. Put to the onions and continue to cook for another 5 minutes.

Pour into a saucepan of hot broth, bring to a boil, add the corn and cook over high heat for 5-7 minutes. Chop the garlic, pour it into a saucepan, add the salt, spices, boil for another minute and process everything in a blender (it is submersible). Pour the cream and mix well. Pour into bowls, season with herbs. Can be served with garlic croutons.