Split Pea, Bacon & Potato Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 1-1.5 cups each
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Calories
4059 kcal
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Course
Main Course, Soup
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Cuisine
gluten-free
Split Pea, Bacon & Potato Soup
Description
Split Pea, Bacon & Potato Soup starts with bacon cooked until crisp, providing a smoky foundation. Yellow onion and garlic are then softened in the bacon fat, which helps lift the browned bits from the pot's bottom and infuses the base with flavor. Split peas, chicken broth, bay leaf, and generous black pepper are added, creating a simmering broth to impart deep legume character.
Potatoes peeled and cubed contribute a gentle texture contrast and help thicken the soup naturally during the 45-minute simmer. The simmering melds the flavors together to yield a smooth yet hearty consistency. The bacon lends saltiness and smokiness throughout.
This soup can be served as a robust main dish or a filling starter, benefiting from freshly cracked pepper and optional seasoning adjustments after cooking. Its combination of legumes and potatoes makes it satisfying during cooler weather. Using a quality broth enhances depth.
Ingredients
- 6 oz Bacon $1.68
- 1 yellow onion $0.47, medium
- 2 cloves garlic $0.16
- 1 lb split peas $1.48
- 8 cups chicken broth $1.04
- 1 bay leaf $0.15, whole
- black pepper $0.05, freshly cracked
- 1 1/2 lbs potato $1.44
- 1/2 tsp salt $0.02
Instructions
- 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.
Notes
- Use quality chicken broth such as Better Than Bouillon for fuller flavor and cost savings compared to canned or boxed broths.
- Adjust seasoning with salt and pepper after simmering to suit your taste.
- Simmer until peas and potatoes are fully tender for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81-1.5 cups each
Amount Per Serving
Calories 4059 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 405.9kcal | 20% |
| Carbohydrates | 54.66g | 18% |
| Protein | 17.99g | 36% |
| Fat | 13.65g | 21% |
| Sodium | 1341.14mg | 56% |
| Fiber | 13.95g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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