Melt butter in a large stockpot over high heat and add onions, carrots, and celery; cook, stirring occasionally, until slightly softened, about 5 minutes. Add thyme and flour and stir until flour is completely absorbed; cook for 2 minutes. Add stock and stir to blend, then add potatoes and corn, cover, and bring to a boil. Reduce heat to simmer and cook for 30 minutes. Remove from heat and puree using a stick blender for a rough texture. For a silky smooth soup (pictured here), puree until very smooth in a traditional blender, then press through a strainer to remove and solids and discard solids. If desired, add some half and half to the soup to enhance the richness. Season with salt and pepper to taste and serve with a drizzle of basil oil over the top.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/08/creamy-corn-soup-with-basil-oil/