In a large bottomed pot on medium high heat add Olive Oil, then add Bacon, sauté for 5 minutes. Remove Bacon set aside, leaving Oil behind. Add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes. Add Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Leek, sauté for 5 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes., sauté for 5 minutes.
Reduce heat to medium. Make a well in centre of Vegetables, add a little Oil if required. Add Garlic, sauté for 30 seconds. Deglaze the pot with Wine, allow Wine to mostly reduce.
Add Bacon, Cumin, Bay Leaves, Salt, Pepper, Chilies, Oregano, Thyme, and 500 ml Chicken Stock. Using a stick blender, blend soup until smooth. Add the rest of the Stock, Corn, Cream Corn, and Potatoes. Bring to a simmer, then reduce heat to medium low. Simmer covered for 90 minutes, (until Potatoes are tender).
Add in Cream, and Sour Cream, simmer for 5 minutes. In a fry pan on medium heat, melt Butter. Add flour, the sauté for 2 min. Add Cheese to the soup, mix until Cheese has melted.
Roux:
- In a skillet on medium heat, add Butter, allow to melt, simmer Butter for 3 minutes, until frothing slows. Add Flour, sauté for 3 minutes, stirring constantly.
Add Roux to Soup. Serve