Cut the ends of the leek and quarter it. Run it under cold water, making sure to get in the cracks so the dirt gets out.
Peel and dice your potatoes.
Pour chicken broth into a small-medium sized pan and bring to boil.
While that’s getting going, in a large pot, on high heat, add some olive oil and the bacon. Once it’s crisp, use a pair of kitchen tongs to remove onto a paper towel covered plate so the bacon doesn’t get soggy.
Leave the bacon fat in the pot and add your chopped ingredients to the pot on medium-high heat. Stir often until leeks are softened, about 4 mins.
Add the corn and shrimp.
Pour in the hot chicken broth and the heavy cream and stir. Add a good pinch of salt, pepper, and chili flakes.
Bring to boil and simmer for 10 minutes.
Blitz with an immersion blender until the consistency is half creamy, half chunky.
Chop up your bacon slices into bacon bits and sprinkle on top of the soup.
Butter each slice of bread with butter.
In a large skillet on medium heat, add the slices of bread butter side down and toast for 1 minute.
Add your desired cheese to the top of the bread and flip one of the slices onto another one, forming a sandwich. Continue frying until golden brown. Flip the entire sandwich over so the other side can be toasted.
When both sides are golden brown, take off heat and slice down the middle.