This unique soup combines the best of split pea and potato soups with some crispy bacon for extra flavor.
Total Cost: $6.49 recipe / $0.81 serving
Servings: 81-1.5 cups each
Author: Beth M
1medium yellow onion$0.47
1whole bay leaf$0.15
freshly cracked pepper$0.05
Cut the bacon into one-inch strips and add to a large pot. Cook the bacon over medium heat until it is brown and crispy.
While the bacon is browning, dice the onion and mince the garlic. Once the bacon has browned, add the onion and garlic to the pot and continue to cook and stir over medium heat. The moisture from the onions will dissolve the browned bits from the bottom of the pot and absorb the bacon flavor.
Once the onions are soft and translucent (5 minutes), add the split peas, chicken broth, bay leaf, and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill).
Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes.
After 45 minutes of simmering, test the peas to make sure they are very soft. Turn the heat off and let the soup cool slightly. Remove the bay leaf and then use an immersion blender to lightly blend the soup until it is creamy with a few chunks. If you don't have an immersion blender, carefully transfer a few cups at a time to a blender, drape a towel over the lid, and pulse the contents until smooth. Work in batches until half of the soup is blended smooth.
Taste the soup and add additional salt as needed (I added about 1/2 teaspoon). Serve with crusty bread or garnishes like shredded cheddar cheese or sliced green onions.
*I use Better than Bouillon brand soup base to make my chicken broth. It's less expensive than canned or boxed broths.