Serve with hearty bread and green salad.

3 bacon slices
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups peeled, chopped potato
1 cup dried lentils
3/4 cup chopped carrot
1/2 teaspoon salt
1 ( 16 ounce) can fat-free, less sodium chicken broth
1/2 cup cream
2 tablespoons dry sherry

Brown bacon in heavy pan (Dutch oven) until crisp. Remove bacon and reserve drippings. Sauté leek and onion in bacon drippings for about 4 minutes. Add water, potato, lentils, carrot, salt, and broth. Bring to a boil, then reduce heat and cover. Simmer for 1 hour until vegetables are tender. Place all vegetables in a blender, or food processor, and process until smooth. Return to pan. Stir in cream and sherry. Gently reheat. Sprinkle with crumbled bacon.