Save on Pinterest

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
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.
Nutrition Facts
1 each: 336 calories, 16g fat (8g saturated fat), 48mg cholesterol, 832mg sodium, 32g carbohydrate (5g sugars, 11g fiber), 17g protein.

Recommended Video


Click stars to rate
Average Rating:
  • theresaj1
    Dec 13, 2012

    We love this recipe but a must have is a meaty ham bone to simmer in the soup. It adds a ton of flavor.

  • hector3918
    Nov 9, 2012

    Good overall recipe. I added a vegetable bouillon to the recipe because I did not think it had enough flavor. The end result was a really flavorable soup

  • lsanders31
    Jan 6, 2010

    Very nice: used ham only

  • Isolda
    Dec 14, 2009

    This recipe is elegant when pureed, and so tasty. But I admit that sometimes I fix it rustic-style, that is, I don't puree it or add the cream. My husband prefers the unpureed version, so this is really two recipes in one!

  • kpwill
    Jan 26, 2008

    No comment left