I found this recipe at allrecipes.com and tweeked it. Don said this was the best soup I have made in years!
2 cups Tillamook Medium Cheddar Cheese shredded
1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, parsley, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.