Have all your ingredients ready - finely chop the onion and mince the garlic.
In a saucepan - add remaining olive oil
Saute the chopped onion for a minute on medium-low until translucent but not colored.
Add the garlic, bay leaves, thyme, and chopped sweet potatoes
Saute a minute more than add stock
Cook on medium until it comes to a boil.
Add the cornstarch to the milk and add it to the soup (cornstarch prevents the milk from curdling)
Using a hand blender (or blender) blend until smooth.
Season with salt and pepper.
Heat thru again on low - then remove from heat
Serve - garnished with a dab for butter for flavor (optional)