Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  3               cups  chopped leeks (white and pale green parts
                        only)
  4               cans  diced tomatoes with juices      (28-ounce)
  4 1/2           cups  canned low-salt chicken broth
  6        tablespoons  chopped fresh dill or   (packed)
  2        tablespoons  dried dillweed
     1/4      teaspoon  cayenne pepper
     1/2           cup  light sour cream
  4             ounces  chilled sharp white cheddar cheese
                        sliced
                        Fresh dill sprigs

Preparation:

Heat oil in heavy large pot over medium heat. Add leeks and sautÈ until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes. Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil). Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

Nutritional Information:

280 Calories (kcal); 29g Total Fat; (90% calories from fat); 2g Protein; 5g Carbohydrate; 9mg Cholesterol; 29mg Sodium