Wash and finely chop the flesh of the pepper and the white part of the leek. Potatoes to clear, cut into cubes.
Heat the butter in a saucepan with a thick bottom, put the leeks and cook stirring for 5-7 minutes. Add the pepper and simmer for another 5 minutes.
Put in a saucepan allspice, Bay leaf, potatoes and thyme, cook for 3 more minutes. Pour the vegetables with cold broth, bring to a boil, reduce the heat to medium and cook for 30 minutes.
From soup to remove bay leaf and cumin, shake a blender until homogeneity. Pour the cream, add half of cheese and salt to taste, blend again.
Heat the soup and remove from heat. Before serving, garnish with remaining cheese and herbs.