Wash and finely chop the pepper pulp and the white part of the leek. Peel potatoes, cut into cubes.
Heat the butter in a saucepan with a thick bottom, put the leeks and cook, stirring, for 5-7 minutes. Add pepper and simmer for another 5 minutes.
Put allspice, bay leaf, potatoes and thyme in a saucepan, cook for another 3 minutes. Pour cold broth over the vegetables, bring to a boil, reduce the heat to medium and cook for 30 minutes.
Remove the bay leaf and cumin from the soup, beat with a blender until smooth. Pour in the cream, add half the cheese and salt to taste, whisk again.
Preheat the soup and remove from the heat. Garnish with the remaining cheese and herbs before serving.
