Sauté onion cumin and garlic in olive oil in large sauce pan until golden brown.
Stir in broth, potatoes and salt; bring to boil.
Cover and reduce heat and simmer for 25 minutes (until potatoes are tender.)
Combine flour and milk with whisk; add to pan slowly.
Cook on medium heat until thick, about fifteen minutes.
Remove from heat and add cheeses. Stir until melted.
Serve in bowls with parsley and croutons as garnish.
(10 one-cup servings)