Potato Soup with Leeks, Corn, Roasted Garlic and Bacon

Preheat oven to 400 degrees. Chop the top ⅓ off of the head of garlic and place on baking pan next to garlic slices drizzle olive oil on the exposed cloves. Roast in oven until exposed cloves are golden brown, about 20 minutes. At the same time, place garlic slices on a cookie sheet, sprinkle with olive oil, salt and pepper, and roast at 400 degrees until golden brown, about 5 minutes. Add chopped bacon to a stock pot and place over medium heat. Cook for about 15 minutes until golden brown. Remove bacon for later. Remove half the remaining fat. Add leeks and corn kernels to stock pot and saute in bacon fat until leeks are softened, about 5 minutes, stirring occasionally to avoid scorching. If the bacon fond begins to get to dark, add a tablespoon or two of chicken broth to keep it from burning. Squeeze garlic from roasted head into stock pot, and add potatoes, mix well, and cook for an additional 5 minutes, stirring occasionally to let the potatoes soak up the flavor. Add broth, bay leaves and corn cobs and bring to a low boil. If necessary add enough water to just cover ingredients. Reduce heat to maintain a low boil. Cook until potatoes are soft all the way through, about 25 minutes. Add heavy cream and remaining butter Discard bay leaves and corn cobs Remove ½ of the soup to a blender or food processor and pulse until well blended and then return to the pot and incorporate. Salt and pepper to taste. Serve immediately and garnish with bacon bits and garlic chips.