Drain the corn in a colander. Chop the onion and garlic finely. Remove any bad eyes from the potatoes and quarter them, leaving the peel on.

Heat the two-handled 4-quart pan over medium-high heat. Add olive oil, onion, and garlic and sautee for 3-4 minutes. Add the potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add the drained corn, broth, and almond milk. Cover and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off a knife when pierced, about 5-10 minutes.

Add 3/4 of the soup to a blender in batches and blend until creamy and smooth. Be sure to blend all the potato chunks.

Transfer the soup back to the saucepan and bring 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. AT THIS STAGE, WEAR PROTECTIVE GLOVES. It will bubble and spit like crazy and it is very hot soup-napalm!!

To serve, top with chopped green onion and a sprinkle of paprika.