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