Creamy Split Pea Soup With Bacon
A thick and creamy split pea soup achieves its richness with a blend of vegetables and is served with a crisp bacon topping.
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Instructions
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Rinse split peas.
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In a Dutch oven over medium heat, cook bacon until crisp, then remove to drain and refrigerate for garnish.
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In the bacon drippings, sauté onion and celery until tender.
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Add the rinsed peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
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Bring to a boil, then reduce heat to low; cover and simmer for 45 minutes or until peas soften, stirring occasionally.
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Discard the bay leaf.
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Carefully purée the soup in batches, then return to the Dutch oven and stir in half-and-half.
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Heat until hot, avoiding a boil.
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Season to taste with salt and pepper.
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Top with reserved bacon before serving.