Directions

1. In a large saucepan, heat the olive oil over medium high heat. Add the hash browns and garlic and cook for 8 to 10 minutes or until the onions soften and the potatoes start to brown slightly stir often. Add milk and stir until well combined.
2. Add the corn kernels, creamed corn and seasonings; stir well. Bring the soup to a simmer, reduce heat to low and cook for 10 minutes.
3. Remove the pot from the heat. Remove and discard the bay leaf. Stir in the Havarti cheese slices, one at a time until they are well blended. Ladle into soup bowls or mugs and serve.