In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent.
Add the frozen corn kernels and diced potato to the pot. Cook for a few minutes until the vegetables start to soften.
Pour in the vegetable broth and add dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.
Use an immersion blender to blend the soup until smooth.
Stir in the milk and heat the soup through. Season the soup with salt and pepper to taste.
