Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn; remove from heat.
Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook, stirring constantly, 1 minute.
Stir in milk and next 5 ingredients. Cook, stirring constantly, until cheese melts. Gradually stir cheese mixture into vegetable mixture.
Cook over medium heat, stirring constantly, until soup is thoroughly heated. Garnish, if desired, and serve immediately.
This is sooo good and great as leftovers. My picky toddlers love this soup which is great since it has so many vegetables. Super easy to make and just delicious!