4 large unpeeled potatoes, diced
4 cups water or stock
bay leaves
1 tablespoon butter
1 cup onion, chopped
1 teaspoon cumin seed
3 cups corn kernels, fresh or frozen
2 tablespoons unbleached white flour
1 cup heavy cream (i use evaporated skim milk)
2 cups grated cheese (jack, cheddar, whatever)
1 tablespoon chopped fresh chives
1/2 cup minced fresh parsley
1 teaspoon salt
1 diced black pepper
1 pinch dill

Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender. Meanwhile, melt butter in a fry pan and sauté onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve.