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This creamy lentil bacon soup is the perfect hearty and healthy meal for a chilly Winter night.

Creamy Lentil Bacon Soup

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.
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Course Soup
Cuisine American

Ingredients
  

  • 6 ounces bacon
  • 1 medium onion chopped
  • 1 shallot chopped
  • 2 cup carrots chopped
  • ½ cup dry red wine optional
  • 2-3 sprigs of fresh rosemary optional
  • 1 cup dried brown lentils rinsed
  • 1 .5 pounds Russet potatoes chopped. Do not remove the skins as they will help thicken the soup.
  • 4 cups chicken or vegetable broth. I really like Better than Bouillon in this soup.
  • 2 cups water
  • 1 cup half-and-half

Instructions
 

  • 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 the soup with crumbled bacon before serving.
Keyword creamy lentil bacon soup, creamy lentil soup, lentil bacon soup, potato lentil soup
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