Roast chicken soup

Strip the meat form the chicken and use it for other dish if you want. Put the remaining chicken in a large saucepan and add the stock. Bring to the boil, cover and simmer for about an hour. Pour off the liquid and set aside. Allow the chicken bodes/meat to cool. Put the olive oil, garlic and onion in a large saucepan and cook on low to medium heat until the onion is cooked (about 5 minutes). Add the potato and cook for another 5 minutes or so. Meanwhile, strip what meat you can off the chicken and set aside. Now add the stock, chicken meat and sweetcorn, cover and simmer for about 30 minutes. Allow to cool and then blend using a food processor or blender.