4 cups chicken broth
6 cups water
1 large leek
1 cup carrot
2 cloves garlic
4 large potatoes
1 cup dry peas
1/2 cup dry lentil
2 tsp thyme
2 tsp savory
1/2 tsp white pepper
2 packages thick slice bacon
Instant potatoes

In a large crock pot place chicken broth and water.
Peel and cut potatoes into bite size pieces and add to crock pot.
Cut leeks, garlic and carrots into bite size pieces and add to potatoes.
Add peas and lentils and season with thyme, savory and white pepper.
Cook bacon till crisp, drain and crumble into crock pot.

Set crock pot to high and cook for 6hrs or until peas and lentils are tender. Add instant potatoes to soup until it is the desired thickness.

Enjoy with crispy toasts or biscuits.