Melt the butter in a large pan over medium heat

Add garlic, onion and stir for about 3 minutes until softened

Add bacon and leeks, cook for another 3 minutes

In a bowl, mix the flour and stock, stir it into the pan then add potatoes

Cook and keep stirring for 2 minutes

Bring the soup to boil, season with salt/pepper then lower the heat

Simmer for 25 minutes or until the potatoes are cooked through

Stir in the corn and cream then cook for 5 minutes, gradually stir in the cheese until melted

Remove from the heat and serve

Garnish with grated cheese and fried/baked bacon