Hearty Split Pea Bacon and Potato Soup
This comforting split pea soup combines crispy bacon, tender potatoes, and creamy split peas in a rich chicken broth base. The bacon renders flavorful fat that builds the soup's foundation, while the split peas break down during cooking to create a naturally thick, satisfying texture. Perfect for cold weather meals, this hearty soup feeds a crowd and improves in flavor overnight. The final blend creates a creamy consistency with chunky bits of potato and bacon throughout.
Ingredients
- 6 oz bacon ($1.68)
- 1 medium yellow onion ($0.47)
- 2 cloves garlic ($0.16)
- 1 lb split peas ($1.48)
- 8 cups chicken broth* ($1.04)
- 1 whole bay leaf ($0.15)
- freshly cracked pepper ($0.05)
- 1 ½ lbs potatoes ($1.44)
- ½ tsp salt ($0.02)
- 6 oz bacon ($1.68)
- 1 medium yellow onion ($0.47)
- 2 cloves garlic ($0.16)
- 1 lb split peas ($1.48)
- 8 cups chicken broth* ($1.04)
- 1 whole bay leaf ($0.15)
- freshly cracked pepper ($0.05)
- 1 ½ lbs potatoes ($1.44)
- ½ tsp salt ($0.02)
Instructions
- 1
Cut bacon into one-inch strips and cook in a large pot over medium heat until brown and crispy
- 2
Dice onion and mince garlic, then add to pot with bacon and cook over medium heat until onions are soft and translucent
- 3
Add split peas, chicken broth, bay leaf, and freshly cracked pepper to the pot
- 4
Peel and cube potatoes into one-inch pieces, then add to soup
- 5
Cover pot, bring to a rolling boil over high heat, then reduce to low and simmer for 45 minutes
- 6
Test peas for doneness, turn off heat and let cool slightly
- 7
Remove bay leaf and use immersion blender to lightly blend soup until creamy with chunks remaining
- 8
Taste and adjust salt as needed, serve with crusty bread or garnishes
Tips
Render bacon slowly over medium heat to extract maximum flavor and prevent burning
Use an immersion blender for easier blending, or work in small batches with a regular blender for safety
Let soup rest overnight - split pea soup always tastes better the next day as flavors meld
Good to Know
Refrigerate up to 4 days or freeze up to 3 months
Make 1-2 days ahead for best flavor development
Ladle into bowls and top with shredded cheddar cheese, sliced green onions, or crusty bread
Common Mistakes
Blend soup while too hot to avoid splattering and burns
Don't skip removing bay leaf before blending to prevent bitter flavors
Substitutions
FAQ
Can I make this soup vegetarian?
Yes, substitute vegetable broth for chicken broth and use plant-based bacon or omit bacon entirely, adding smoked paprika for flavor.
What if my soup is too thick?
Add more broth or water gradually while reheating. Split pea soup naturally thickens as it cools and can be thinned easily.
How long will leftovers keep?
Refrigerated soup keeps 4 days. Frozen portions last up to 3 months. Reheat gently and add liquid if needed.