Chop bacon and place in stock pot. Cook until bacon is crisp.
Remove bacon and drain bacon grease, reserving a small amount in stock pot and placing bacon on paper towel to cool.
Add white onion and garlic to stock pot and cook until onion softens and becomes translucent.
Next, add the leeks and cook for approximately 2-3 minutes.
Add white wine and continue to cook leeks until the leeks soften.
Add chicken stock, potatoes, sage, rosemary, thyme, nutmeg, salt and pepper.
Bring mixture to a boil.
Cover stock pot and reduce heat to a simmer.
In a sauté pan, or on the grill, grill sweet corn until the ears of corn have browned and caramelized. If you are using a sauté pan, then turn heat on stove to high and rotate all sides of the corn until they have browned.
Using a knife, remove the corn from the cob.
Add corn to the stock pot, reserving some to garnish on top of the soup when served.
Once the potatoes are cooked, take a potato masher and mash the potatoes to the desired consistency.
Add grated carrots and allow to cook for 2-3 minutes to allow them to soften slightly.
Stir in the heavy cream and hot sauce.
Place 6 ounces of cheese into the soup and stir. The remaining cheese will be used to garnish the soup.
Serve soup in bowl and garnish with bacon, corn and cheese.