Potato-Leek Chowder

"After a week of particularly cold weather, I wanted a thick and hearty soup, but I didn't have much time. Adding cauliflower is a great way to slightly thicken the soup. To add spice, add a little grated sharp cheddar cheese before serving."- Julie Blum, Clam, Virginia
Heat the oil in a large roasting pan over medium-high heat. Add the leeks; cook for 15 minutes or until tender, stirring frequently (do not brown). Set aside.Combine the broth, potatoes, and cauliflower in a saucepan; bring to a boil. Reduce the heat and simmer for 25 minutes or until the potatoes are tender. Let cool for 10 minutes; add the milk. Put a third of the potato mixture in a blender; whisk until smooth. In a large bowl, add the mashed potatoes. Repeat the procedure twice with the remaining potato mixture.Return the mashed potatoes to the pan; add the leeks, pepper, salt, and corn. Cook over medium-high heat for 5 minutes or until fully warmed, stirring frequently. Sprinkle with chopped bacon before serving.