Cut the potato in half lengthwise, then slice into 5mm half-moon pieces. Soak in water and drain. Thinly slice the leek diagonally.

Cut the bacon into 5mm wide strips.

Heat olive oil in a pot over medium heat. Add bacon and leek, sauté until the leek softens. Add potato and stir until coated with oil.

Add water, consomme, and corn. Bring to a boil, cover, and simmer over medium-low heat for 5-6 minutes until the potato is cooked.