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Peel and slice potato and boil in salted water wit the bay leaf, sage and cumin seeds until just barely tender (about 15-20 minutes). Melt the butter in a saucepan and saute chopped onion, add flour. Mix well and andd the cream, stirring with a whisk.
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Pour this sauce into the potatoes and their water, add corn. Add yeast, herbs, and the rest of the seasonings and let the soup simmer gently for about 10 minutes. Stir in the grated cheese and wine. Mix well. Heat until the cheese is completely melted. Correct seasonings, then serve.
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