Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         potatoes, peeled -- cut into 1/2" cubes)
   4      cups          water
   1                    bay leaf
     1/4  teaspoon      sage
     3/4  teaspoon      whole cumin -- (or more)
   6      tablespoons   butter
   2                    onions -- finely chopped
   6      tablespoons   flour
   2 1/2  cups          heavy cream
   1 1/4  pounds        frozen corn kernels -- thawed
   3      cups          grated cheddar
     1/4  cup           chopped fresh parsley
                        salt and pepper

Preparation:

Put pots into a very large saucepan with water, bay leaf, sage, cumin. Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain. Meanwhile, saute onions in butter over low heat until transparaent, about 15 min. Don't let brown. Add flour and cook 10 min more, stirring frequently. When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 mi