In a large soup pot, over medium-high heat, add olive oil (if you cook bacon for garnish you can add the bacon drippings to the olive oil to add more flavor).
Once the oil is heated add the onion, celery, carrots, leeks, red pepper, cauliflower and garlic.
Cook veggies until they are very tender (it is better for them to be overcooked than undercooked for this soup).
Once veggies are very soft, add seasoning and stir to combine. Add chicken stock to the veggies and stir. Add potatoes to the stock and bring to a boil.
Once boiling, reduce to a soft boil or simmer and cook until potatoes are very soft and falling apart (about 20 minutes).
Remove pot from heat and with a hand-held blender, blend the soup until it appears creamy but some veggies are still visible and in small chunks.
Return soup pot to medium-high heat and add artichokes and corn. Stir until well combined and soup is steamy hot.
Serve in bowls and garnish with crumbled bacon (optional).
