Instructions: Heat the oil in a large skillet over medium heat. Saute the leeks, garlic, celery, carrot, thyme, and basil until the vegetables are tender, 5 to 7 minutes. Remove the pot from the heat.

Bring 2 cups of water to a boil in a saucepan, and cook the potatoes until tender, about 10 minutes.

Working in batches, puree the potatoes, their cooking water, and the half-and-half in a blender or food processor. Stir the puree into a soup pot, along with the salt, tomatoes and their juice, sauteed vegetables, and 2 more cups of water. Bring the soup to a simmer, and cook for 15 minutes, stirring occasionally. Stir in the cheese, and cook just until melted. Ladle into soup bowls and serve.

This recipe yields 8 servings.

Comments: Stilton is a rich blue cheese that tastes heavenly with leeks and tomatoes.

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