In a large soup pot, heat oil over medium heat and add onion, celery, and carrots. Sauté until tender, about 6-8 minutes. Add garlic, thyme, and crushed red pepper. Sauté for 30-60 seconds.
Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about 2-3 minutes. Stir often.
Sprinkle flour over veggies and stir constantly for 30-60 seconds. This will cook off the raw flour taste.
Stir in broth and add potatoes, bay leaves, and salt. Turn heat up again to medium-high to simmer. Once simmering turn heat back to medium and simmer for about 10-15 minutes, until potatoes are tender.
Add corn kernels and cook until tender. About 5-8 minutes depending on desired tenderness. Remove bay leaves.
Turn heat to medium-low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 2-3 minutes and remove from heat. Stir in lemon juice and fresh cracked pepper if desired.
Using an immersion blender or regular blender, blend some of the soup depending on your desired consistency. I like lots of texture, so I blend less than half the pot. You can skip blending the soup if you prefer a chunkier soup.
Place in your favorite soup bowls & garnish with fresh green onion. Side with crackers or crispy bread. Enjoy!