In a pot set over medium-low heat, cook the garlic and leek in butter for 3 minutes. Add the potatoes and jalapeño and continue to cook another 5 minutes.
Increase the heat to medium and add the broth. Continue cooking until potatoes are tender (approximately 8 minutes). Pour half the soup mixture into a separate pot and, using an immersion blender, puree until smooth.
Combine the 2 mixtures and add the zucchini, corn, and tomato. Cook approximately 8 minutes. Season.
Just before serving, turn off the heat and add the milk. Serve in bowls and garnish with cooked bacon and fresh herbs.