In a large pot, heat a small amount of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add the diced potato and corn kernels to the pot, stirring to combine.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.

Using a blender, carefully blend the soup until smooth. You may need to do this in batches.

Return the blended soup to the pot, stir in the heavy cream, and season with salt, pepper, and thyme. Heat through before serving.