| Prep time: | 10 Min |
| Cook time: | 1 Hr |
| Ready in: | 1 Hr 10 Min |
| SERVINGS: |
| Original yield: 12 servings |
INGREDIENTS
* 1/2 pound sliced bacon, diced
* 1 large onion, chopped
* 2 celery ribs, 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.
