Creamy Lentil Soup
(from Amanda_Rose’s recipe box)
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Soup, Vegetarian
Ingredients
- 3 bacon slices
- 2 cups chopped leek
- 1 cup chopped onion
- 3 cups water
- 2 cups chopped peeled baking potato (about 12 ounces)
- 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 half-and-half
- 2 tablespoons dry sherry
Directions
-
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.