1 lg. potato, peeled & diced
2 c. boiling, salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 1/4 c. heavy cream
Kernels from 2 ears of corn
1/2 tsp. Bakon Yeast
Chopped chives and parsley
1/4 tsp. nutmeg
Salt and pepper
1 1/2 c. sharp Cheddar cheese, grated
4-5 tbsp. dry white wine

Peel and dice potato and boil in salted water with bay leaf, sage, cumin seeds about 15-20 minutes.

Melt butter in saucepan. Saute chopped onions. Add flour and mix well. Add cream. Stir with whisk. Pour this sauce into potatoes and their water adding fresh corn kernels. Add Bakon Yeast, chopped herbs and seasonings. Let soup simmer for 10 minutes. Stir in grated cheese and wine. Mix well. Heat until cheese is melted. Serve.

Makes 6-8 servings.