Peel potatoes, cut in bite sized pieces. Clean and peel and cut the soupgreens in the same way.
Put all in a big pot and fill up with water until all is covered; add the bayleaf and salt and pepper. Cook until potatoes are done.
In the meantime wash and cut leeks into small rings.
When potatoes are done, take half of them out of pot, put aside. Remove bayleaves. Puree all in the pot with a handmixer. Add the creme. It should be a creamy soup, if it is to thin add some more of the leftover potatoes. Add paprika and corn; cook some more , stirring often until corn is almost soft; than add leek and cook for 5 minutes more. Add the rest of the potatoes and heat all through once more. Serve with a white wine or a cold beer.