1/2 pound bacon strips

2 large leeks, washed and trimmed, leaving just a little green

6 - 8 ripe tomatoes, quartered

2 1/2 cups chicken stock

1 tablespoon chopped, fresh basil leaves

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon sugar

1/2 teaspoon EACH salt and pepper

1/4 cup tomato paste

1/2 cup heavy cream

In a large saucepan or soup pot, fry bacon until crisp.  Remove and set aside.  Split leeks lengthwise, wash again, coarsely chop and cook in bacon fat until softened.  Remove to a dish.  In same pot, place tomatoes, stock, herbs and sugar.  Simmer 15 minutes.  Let cool slightly and puree in food processor in several batches.  Return puree back to pot along with leeks, salt, pepper and tomato paste.  Heat through, adding cream at the last minute.  Do not boil.  Sprinkle each serving with crumbled bacon.  Serves 6.