Creamy Lentil Soup

• 3 slices Bacon, Chopped
• 2 cups Chopped Onion
• 3 cloves Garlic, Smashed
• 2 whole Medium Baking Potatoes, Peeled And Chopped
• 3 whole Medium Carrots, Chopped
• 1 cup Dry Lentils
• 1/2 cups Dry White Wine
• 1 quart Low Sodium, Fat Free Chicken Broth
• 1 whole Bay Leaf
• 1 teaspoon Dried Thyme
• 1/2 cups Half-and-half

1. In a Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon to drain and reserve about 2 tablespoons of drippings in the pan. Into the drippings add the onion and cook until just beginning to turn golden, about 10 minutes. Add the garlic, potatoes, carrots and lentils and cook for a couple of minutes. Add the wine and cook until absorbed, about 2 minutes. Pour in the stock, bay leaf and thyme, cover and simmer for one hour or until the vegetables are very tender.
2. Remove the bay leaf. Working in batches, transfer the soup to a blender or food processor (or if you have an immersion or stick blender use it) and blend until smooth. Return the soup to the pot and stir in the half-and-half. Reheat over low heat. Serve with bacon on top.
3. Tip: Need more meat? Thinly slice and saute smoked sausage to serve on top.

bacon, onion, garlic, baking potatoes, carrots, dry lentils, dry white wine, chicken broth, bay leaf, thyme

Taken from tastykitchen.com/recipes/soups/creamy-lentil-soup/ (may not work)