Chop all of your vegetables and heat a stock pot on medium.

Add the onion, garlic, carrots, and celery and sauté until the onions are translucent.

Add in the potato, zucchini and corn and sauté for 2 minutes.

Add the stock, salt, and a few twists of pepper and cook for 10 minutes or until potatoes are tender.

Transfer half of the soup to a blender and blend until smooth.

Return the soup to the pot and mix well, tasting and seasoning as needed.

Add the heavy cream before serving. Enjoy!