Make the broth: Shuck 4 ears of Sweet Corn and then cut the kernels off the cob. Place the cobs in a stock pot with 6 C. of water and bring to a boil.
Trim the leaves off of your celery bunch, rinse them well, then add to the stock pot.
Simmer the stock for an hour or longer if possible. Drain through a sieve or colander to remove everything but the liquid.
Make the soup: Peel and dice 1 large or 2 medium-sized Onions. Saute in a large soup pot in 3 T. butter or olive oil.
Trim and wash 6-8 celery stalks and dice. You want 2 C. Add to the pot with the onions.
Wash 3 carrots then cut into small half rounds. Add to the pot and continue to saute.
Season generously with salt and black pepper plus 1 t. paprika and/or 1/4 t. cayenne pepper or 1/2 t. red chili flakes.
When the onions are light brown and the vegetables tender, add 2 cloves minced garlic. Saute for a minute or two, then add 2 T. flour and stir to coat all the vegetables. Add 3 C. of the corn/celery broth.
Add the corn kernels along with 1 lb. potatoes, cut into small cubes. Bring to a boil, then lower to a simmer for 20 minutes.
Turn off the heat, then stir in 1 C. heavy cream. Season with more salt and pepper if necessary.