This Lentil Potato Soup Recipe is comforting and healthy, perfect for the fall season. The lentils and potatoes will keep you full and the vegetables are the perfect nourishing accompaniment to this soup! Topped with crispy bacon, this delicious and flavorful soup is a warm hug in a bowl!
If you are looking for other cozy fall soup recipes be sure to try my Creamy Chicken Noodle or my Tomato Basil Bisque Recipe! One of my favorite soups that is loaded with carrots, peas and kale is my Flavorful Fresh Pea Soup Recipe - with Pancetta.
High in Fiber
This entire soup has almost 47g of fiber, that's 11.7 g per serving! We are getting lots of fiber from the lentils, potatoes, celery, carrots and leeks. Filled with hearty vegetables and comforting lentils, this simple lentil potato soup will easily be on your regular rotation for the fall and winter months!
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Ingredients
- Bacon
- Olive oil
- Garlic
- Leek
- Celery
- Carrots
- White wine
- Gold potatoes
- Vegetable broth
- Bay leaves
- Dried thyme
- Dry lentils, any variety
- Ground black pepper
- Flaky sea salt
See recipe card for quantities.
Instructions
Step 1
Pre-heat the oven to 425 °F. Slice the head of the garlic and place on a foil sheet. Lightly drizzle some olive oil on the garlic head (about 1 tsp) and wrap the garlic in the foil.
Step 2
Bake for 20-25 minutes until the garlic is roasted, set aside to cool.
Step 3
On a stove top heat a dutch oven or large pot to medium heat. Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.
Step 4
Leave the bacon grease in the dutch oven and add sliced leeks, carrots and celery. Add 1 teaspoon salt and ½ teaspoon black pepper, sauté 3-5 minutes until slightly tender.
Step 5
Add the white wine and cook for an additional minute. Add the vegetable broth, then increase the heat and bring to a boil.
Step 6
Squeeze the garlic cloves to remove them from the garlic head and place into the broth.
Step 7
Add chopped potatoes and lentils and 2 more teaspoon of salt and ½ teaspoon black pepper. Add the 2 bay leaves and dried thyme.
Step 8
You can add the salt to taste depending on how much salt is in your broth.
Step 9
Then reduce the heat to low to bring to a simmer. Cover and simmer until lentils and potatoes are cooked, about 20-25 minutes.
Step 10
Top with bacon, remove the bay leaf before serving and enjoy!
Hint: Serve this hearty soup with crusty bread for the perfect potato lentil soup the next day!
The first time you make this soup, you can taste and add a little water or more broth if the soup needs to be thinner depending on how much the chunks of potato and lentils thicken the soup.
Slow Cooker or Instant Pot Methods
The next time you want an easy lentil potato soup you can use your slow cooker or instant pot using the instructions below!
Slow Cooker: To the crock pot, add the olive oil leeks, celery, carrots, white wine, bay leaves, dried thyme, vegetable broth, 1 teaspoon salt and ½ teaspoon black pepper. Cook on low for 4 hours. Follow the instructions for roasting the garlic. Add the potatoes, lentils, roasted garlic, 2 more teaspoon of salt and ½ teaspoon black pepper to taste. Cook on low for an additional 4 hours, the potatoes should be fork tender. Sauté the chopped bacon for 3-5 minutes until crispy. Top with bacon, remove the bay leaf before serving and enjoy! The cooking time can be split in half by following the instructions above but cooking on high for 2 hours each time instead of using low for 4 hours.
Instant Pot: Turn the instant pot on high and sauté the chopped bacon for 3-5 minutes until crispy, set aside. Leave the bacon grease in the instant pot and add sliced leeks, carrots and celery. Add 1 teaspoon salt and ½ teaspoon black pepper, sauté 3-5 minutes until slightly tender. Add the white wine and cook for an additional minute. Add the vegetable broth, squeeze the garlic cloves to remove them from the garlic head and place into the broth. Add the chopped potatoes and lentils and 2 more teaspoon of salt and ½ teaspoon black pepper. Add the 2 bay leaves and dried thyme. You can add the salt to taste depending on how much salt is in your broth. Cover with the instant pot lid and pressure cook on high for 10 minutes. Allow the instant pot to pressure release, this will take about 20-30 minutes. When the float valve drops, remove the lid and stir. Top with bacon, remove the bay leaf before serving and enjoy!
Substitutions
- Type of Lentils: I am using green lentils for this recipe, but you can use a variety such as red lentils, brown lentils, black lentils or french green lentils.
- Leeks: I love the flavor of leeks for this soup, but you can use white or yellow onions.
- Head of Garlic: For that deep roasted garlic flavor, I am roasting a head of garlic. If you do not have additional time to roast the garlic, just add 4 minced garlic cloves in with the leeks, carrots and celery.
- Vegetable Broth: Any neutral broth will work here, you can also substitute for chicken broth or chicken stock, use what you have on hand!
- Gold Potatoes: The flavor profile of sweet potatoes would also go well with this lentil potato soup recipe if you want to change it up!
Equipment
- Dutch oven or large pot
Storage
You can store this soup in an airtight container for 3-4 days in fridge. I love to make a batch and split into bowls for an easy and healthy lunch to grab during the week.
To freeze, simply let the soup come to room temperature or place in the fridge. Once cooled, fill the soup in a freezer-safe container and freeze for 3-6 months.
Top Tip
If you want to add additional protein to this recipe, you could easily sauté ground beef or ground Italian sausage and add towards the end of your cook. Another great alternative, would be to add sliced meat from a rotisserie chicken to make it extra easy!
Related
Looking for other great recipes? Try these:
Pairing
These are my favorite desserts to pair with any recipe:
Easy Lentil Potato Soup Recipe - with High Fiber
Ingredients
- 6 oz bacon about 6 slices chopped
- 1-2 tablespoon olive oil
- 1 head garlic roasted
- 1 leek sliced, about 1 cup
- 3-4 celery stalks chopped, about 1 cup
- 3-4 carrots chopped, about 1 cup
- ¼ c white wine
- 1 lb gold potatoes chopped
- 7 cups vegetable broth
- 2 bay leaves
- 3 teaspoon flaky sea salt to taste
- 1 teaspoon dried thyme
- ¾ c dry lentils any variety
- 1 teaspoon ground black pepper
Instructions
- Pre-heat the oven to 425 °F. Slice the head of the garlic and place on a foil sheet. Lightly drizzle some olive oil on the garlic head (about 1 tsp) and wrap the garlic in the foil.
- Bake for 20-25 minutes until the garlic is roasted, set aside to cool.
- Heat a dutch oven or large pot to medium heat. Add olive oil and sauté chopped bacon for 3-5 minutes until crispy. Remove bacon from pan and set aside.
- Leave the bacon grease in the dutch oven and add sliced leeks, carrots and celery. Add 1 teaspoon salt and ½ teaspoon black pepper, sauté 3-5 minutes until slightly tender.
- Add the white wine and cook for an additional minute. Add the vegetable broth, then increase the heat and bring to a boil.
- Squeeze the garlic cloves to remove them from the garlic head and place into the broth.
- Add chopped potatoes and lentils and 2 more teaspoon of salt and ½ teaspoon black pepper. Add the 2 bay leaves and dried thyme.
- You can add the salt to taste depending on how much salt is in your broth.
- Then reduce the heat to low to bring to a simmer. Cover and simmer until lentils and potatoes are cooked, about 20-25 minutes.
- Top with bacon, remove the bay leaf before serving and enjoy!
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