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Creamy Lentil Soup By Jill Melton June 22, 2004
Ingredients
- 3 bacon slices
- 2 cups chopped leek
- 1 cup chopped onion
- 3 cups water
- 2 cups chopped peeled baking potato (about 12 ounces)
- 1 cup dried lentils
- 3/4 cup chopped carrot
- 1/2 teaspoon salt
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 2 tablespoons dry sherry
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