Creamy Lentil Bacon Soup

Bacon, vegetables and lentils are simmered in a broth made from red wine, fresh herbs and cream. This creamy lentil bacon soup is packed with protein and delicious flavor and is hearty enough to satisfy your appetite on those chilly Winter nights.

The Amazing Russet Potato

Russets are the perfect potato for creamy soups like this one. They’re high in starch and low in moisture so they absorb the liquid and the starch is released into the soup while it’s simmered which helps to thicken the soup. The skins are also high in starch so don’t bother peeling them! Leave them on for added nutrients (especially fiber) and even more thickening effect.

Variations of creamy lentil bacon soup

• Vegetarian – To make this creamy lentil bacon soup vegetarian, skip the bacon and sauté the vegetables in about one tablespoon of olive oil.
• Vegan – To make this soup vegan, skip the bacon and use one tablespoon of oil to sauté the vegetables. Skip the half-and-half or substitute with a plant-based half-and-half.
• Gluten free – This soup uses the starch in Russet potatoes and those amazing skins to thicken the soup so there’s no need for flour. This creamy lentil bacon soup recipe is already free of gluten!

Prefer the slow cooker or the instant pot?

With a few simple adjustments, this recipe is easily converted to a crock pot or instant pot version.

• Slow cooker – If your slow cooker has a sauté setting, you can cook the bacon and sauté the vegetates directly in your slow cooker pot. Add the remaining ingredients except for the half and half. Slow cook on high for 3-4 hours or on low for 6-8 hours. Add the half and half at the end and stir to combine. If your slow cooker doesn’t have a sauté setting you’ll need to cook the bacon and sauté the vegetables in a pan on the stovetop and add them to the slow cooker.
• Instant pot – Turn on the sauté setting and cook the bacon to sauté the vegetables. Add the remaining ingredients except for the half-and-half. Cover with the lid and set the instant pot to 12 minutes. Manually vent, add the half and half and stir to combine.

What’s in creamy lentil bacon soup?

• 6 ounces bacon. If you prefer to use turkey bacon, add 1 tablespoon of oil.
• 1 medium onion, chopped
• 1 shallot, chopped
• 2 cup carrots, chopped
• 1/2 cup dry red wine (optional)
• 2-3 sprigs of fresh rosemary (optional)
• 1 cup dried brown lentils, rinsed
• 1 1/2 pounds Russet potatoes, chopped. Do not remove the skins as they will help thicken the soup.
• 4 cups chicken broth or vegetable broth or vegetable stock or chicken stock. I really like Better than Bouillon in this soup.
• 2 cups water
• 1 cup half and half
• Salt and black pepper, to taste

Directions

• Cook the bacon in a large pot or dutch oven on medium heat until it’s crispy. Remove the bacon from the pan and allow it to cool before crumbling into small pieces. Put it in the refrigerator until the soup is ready to serve. Keep the bacon drippings in the pan.
• Add the onion, shallot and carrots and sauté 3 minutes. Add the broth, wine, potatoes, lentils and rosemary and bring to a boil. Reduce heat, cover and simmer for 1 hour or until the lentils are cooked and vegetables are tender.
• Remove the rosemary sprigs and pour the soup into a blender or use an immersion blender to process the soup until smooth.
• Once smooth, add the soup puree back to the large pot or dutch oven and add the half-and-half and stir to combine. Add salt and pepper to taste. Top with crumbled bacon.

Looking for more soup recipes?

• Parmesan Minestrone Soup
• Rosemary Brie French Onion Soup
• Slow Cooker Tomato Parmesan Soup