Creamy Lentil Bacon-Topped Soup

• 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

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.

bacon, leeks, onion, chicken broth, baking potatoes, dried lentils, carrot, salt, sherry

Taken from www.food.com/recipe/creamy-lentil-bacon-topped-soup-489990 (may not work)