We prefer this soup only partially blended.
2 Tbl olive oil
3 cups chopped leeks
4 (28 oz) cans diced tomatoes with juices
4 ½ cups chicken broth
6 Tbl chopped fresh dill or 2 Tbl dried
¼ tsp cayenne pepper
½ cup light sour cream
4 oz chilled sharp white cheddar
Heat oil in large pot over medium heat. Add leeks and sauté until tender, about six minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to a boil. Reduce heat and simmer uncovered until tomatoes are very soft, about 20 minutes. Working in batches, puree soup in a processor until smooth. Return to pot. Bring to a simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream. Garnish with cheese and dill.