Combine potatoes, water or stock, and bay leaves in a 3-quart soup pot.
Bring to a boil and simmer, covered, until tender.
Meanwhile, melt the butter in a fry pan and sauté the 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, about 1/2 cup at a time, and stir until melted.
Keep heat low and watch bottom of pot. When all the cheese is melted in, add chives and parsley, season with salt and pepper, and serve.Servings: 4