Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent, about five minutes.

Add potatoes, salt and pepper, along with a little more olive oil, if needed, and sauté for five minutes.

Set aside 1/2 cup corn for garnish, then add the rest to the pot and sauté for two minutes.

Add broth and one and a half cups almond milk and bring to a boil. Reduce heat and simmer for 15-20 minutes, until potatoes are softened.

Blend soup until desired texture. Add an additional 1/4 to 1/2 cup almond milk if the soup is too thick. Add honey and thyme and mix well. Season with additional salt and pepper to taste.

Garnish with reserved corn kernels and a sprig of thyme.