Chop up the celery and onion. Heat the olive oil and add the celery, onion, and Robertsons Thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes.
Pour in the milk, add the Knorr stock pot and potato, then bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy â€“ this will take around 10 minutes.
Meanwhile, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn and spring onion.
Bring the soup back to the boil, then serve sprinkled with Robertsons Paprika and chives.
For more indulgent recipes using Robertsons herbs & spices, click here.