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CREAMY LENTIL SOUP




List of Ingredients



• 3 BACON SLICES
  
• 2 CUPS CHOPPED LEEK
  
• 1 CUP CHOPPED ONION
  
• 3 CUPS WATER
  
• 2 CUPS CHOPPED AND PEELED BAKING POTATO
  
• 1 CUP DRIED LENTILS
  
• 3/4 CUPS CHOPPED CARROT
  
• 1/2 TEASPOON SALT
  
• 16 OUNCE CAN CHICKEN BROTH
  
• 1/2 CUP 1/2 AND 1/2
  
• 2 TABLESPOONS DRY SHERRY
  






Instructions



1. COOK BACON IN A DUTCH OVEN OVER MEDIUM HEAT UNTIL CRISP. REMOVE BACON FROM PAN, RESERVING DRIPPINGS IN PAN. CRUMBLE BACON AND SET ASIDE.
   
2. ADD LEEK AND ONION TO PAN, SAUTE 4 MINUTES. ADD WATER, POTATO, LENTILS, CARROT, SALT AND BROTH, BRINGING TO A BOIL. COVER AND REDUCE HEAT AND SIMMER 1 HOUR OR UNTIL VEGETABLES ARE TENDER.
   
3. PLACE VEGETABLE MIXTURE IN A BLENDER OR FOOD PROCESSOR AND PROCESS UNTIL SMOOTH. RETURN PUREED MIXTURE TO POT, STIR IN 1/2 AND 1/2 AND SHERRY. COOK UNTIL THOROUGHLY HEATED THROUGH. SPRINKLE WITH BACON.
   
4. 6 SERVINGS