Split Pea, Potato, Ham And Leek Soup Recipe

Cooking Directions

• STEP 1.In a large pot or slow cooker, combine the split peas, potatoes, ham, leeks, carrots, celery, garlic, thyme, bay leaves, and chicken broth.
• STEP 2.Cook on low heat for 6-8 hours in a slow cooker or simmer on the stovetop for 2-3 hours, until the split peas are tender.
• STEP 3.Remove the bay leaves and use an immersion blender or a regular blender to puree the soup until smooth.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Serve the split pea, potato, ham, and leek soup hot with crusty bread.

Cooking Tips

• For a thicker soup, use an immersion blender to puree only half of the soup, leaving some chunks of vegetables and ham.
• If using a regular blender, blend the soup in batches and be careful when blending hot liquids.
• Add more chicken broth or water if the soup becomes too thick during cooking.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the split pea, potato, ham, and leek soup hot with crusty bread for a comforting meal.