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Creamy Split Pea Soup

 Creamy Split Pea Soup
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri
12 ServingsPrep: 10 min. Cook: 1 hour

Ingredients

  • 1/2 pound sliced bacon, diced
  • 1 large onion, chopped
  • 2 ribs celery, sliced
  • 1 pound dried green split peas
  • 2 quarts water
  • 2 medium potatoes, peeled and diced
  • 2 cups diced fully cooked ham
  • 2 teaspoons salt
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Directions

  • In a Dutch oven or soup kettle, cook bacon over medium heat until
  • crisp. Using a slotted spoon, remove bacon to paper towels; drain,
  • reserving drippings. Add onion and celery to drippings. Saute until
  • vegetables are tender; drain. Add the peas, water, potatoes, ham,
  • salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and
  • simmer for 45 minutes or until peas are very tender, stirring
  • occasionally. Discard bay leaf.
  • Cool slightly. Process in small batches in a blender until smooth.
  • Return to Dutch oven; stir in cream. Heat through (do not boil).
  • Garnish with reserved bacon. Yield: 12 servings (3 quarts).

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Creamy Split Pea Soup (continued)

Nutritional Facts: 1 serving (1 each) equals 336 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 11 g fiber, 17 g protein.