Creamy Lentil Bacon-Topped Soup - cooking recipe

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

Preparation

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.