Popcorn Soup

Heat olive oil in large pot over medium high heat. Once oil is hot and shimmery, swirl pot around to coat evenly. Add chopped onion, celery and carrot, and cook for 5 to 6 minutes, stirring often, until onion has softened.
Add minced garlic, salt, black pepper, and thyme to veggies and mix them in.
Add chicken broth, water, drained corn, and bay leaf to pot. Bring to a low boil, about 1 to 2 minutes, then reduce heat to medium-low, add lid to pot and let simmer for 15 minutes.
After 15 minutes, add chopped potato and popcorn to pot. Let simmer on medium-low heat for 15 minutes uncovered, or until potatoes are very soft when poked with tines of fork.
Carefully ladle soup into blender, then pulse until smooth. Work in batches as needed. See Notes for tips about blending hot liquids.
Place fine mesh strainer over large bowl. Pour blended soup into strainer, and swirl soup around with wooden spoon or spatula to get most of liquid thru. Discard or residue of kernels in strainer.
Once soup is fully strained, add back to empty pot, add half and half and grated parmesan, and simmer on medium heat for a bout 5 minutes. Using ladle, scoop soup into bowls, and serve warm with popcorn as garnish if desired.