Creamy Lentil Bacon-Topped Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Tasty and easy to put together...originally in Cooking Light. Ingredients:
3 slices bacon |
2 cups leeks, chopped |
1 cup onion, chopped |
5 cups chicken broth |
2 cups baking potatoes, peeled and chopped |
1 cup dried lentils |
3/4 cup carrot, chopped |
1 teaspoon salt |
1/2 cup half-and-half |
2 tablespoons dry sherry |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.
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