Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the leeks, celery, shallots, and garlic and cook over medium heat for 3 to 4 minutes. Add the vegetable stock, soymilk, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer for 5 to 7 minutes or until potatoes are tender.

Remove 1 cup of the vegetables and 1/2 cup of the broth. Puree until smooth in a blender and return to the pot. Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper and garnish with chopped chives and optional bacon.