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 frying pan and sauté the onions with cumin seed until brown.
Add to soup, then add corn and 1 packet Lipton’s Cup of Soup, Cream of Chicken.
Mix flour with cream until smooth, then add slowly to soup.
Add grated cheese, about ½ cup at a time, and stir until melted.
Keep heat low and watch the bottom of the pot for sticking. Can curdle if allowed to boil.
When all the cheese is melted in, add chives and parsley
Season with salt and pepper, and serve.
