Creamy Lentil Soup

In 3 quart Dutch oven, bring lentils, potato and chicken stock to a boil. Reduce heat, cover and simmer 45 minutes, or until lentils are tender.

In a small skillet, melt butter over medium low heat, and saute onion, stirring occasionally, until golden brown, about 15 minutes. Add to lentils.

Place lentil mixture into food processor in batches and process until smooth. Return to pan, add cream, season with salt and pepper and heat through.

If soup seems too thick, thin with a bit of water.