Peel and wash the potatoes and cut into large cubes. Bring to the boil in the stock and cook for about 15 minutes. Clean and wash the leek and cut it into thin rings. Puree the soup with a cutting stick. Grate cheese.
Stir cream and cheese into the soup, except for something to sprinkle on top. Season with salt, pepper and 1 tablespoon of cumin. Add leek and cook for another 5 minutes. Distribute on soup bowls. Sprinkle with remaining cheese and some caraway seeds