Creamy Lentil Bacon-Topped Soup
photo by JackieOhNo!
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
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
- 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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Reviews
-
A wonderful and delicious soup that is relatively easy to prepare. I had some lovely thick-sliced country-style bacon, which was perfect in this soup. I followed the recipe as posted. I used a stick immersion blender to puree the soup. Oddly, I didn't really taste the sherry. This soup was very reminiscent of split pea soup, and really very tasty. Thanks for sharing. It was perfect on a cold January evening!
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
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