1Fried bacon in the pan over medium heat until crisp. Remove bacon from pan and set aside.
2Add leek and onion to pan; sauté 4 minutes.
3Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender.
4Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir and add sherry and cream.
5Cook until thoroughly heated. Sprinkle with the thyme, bacon and fried bread as an option.