Split Pea Potato Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Ladle
- Immersion blender (optional)
Ingredients
- 1 cup dried split peas rinsed
- 2 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks sliced
- 3 garlic cloves minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Step 1: Prepare The Base
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables soften and the onion turns translucent.
Step 2: Add Aromatics
- Stir in the garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
Step 3: Combine Ingredients
- Add the split peas, diced potatoes, broth, and bay leaf to the pot. Stir everything together.
Step 4: Simmer The Soup
- Bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for about 40 minutes, stirring occasionally. The split peas and potatoes should become tender.
Step 5: Blend (Optional)
- For a creamy texture, use an immersion blender to blend part of the soup directly in the pot. Leave some chunks for a hearty bite.
Step 6: Season And Serve
- Remove the bay leaf. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley.
Notes
I love how versatile this recipe is. It’s perfect for meal prepping since it stores well in the fridge or freezer. The flavors deepen over time, making leftovers even more delicious!