Potato Leek Split Pea Soup
Yield: 8-10 servings
Cook Time: Slow Cooker: 4-6 hours. Stovetop: 3 hours
Tips: Leftover soup that has been refrigerated and reheated the following day often has fuller flavor and a thicker consistency. May be made as a vegetarian split pea soup simply by omitting the ham hocks. Soup may be thinned with chicken stock, if desired.
Suggestion: Fabulous topped with packaged croutons or homemade croutons.
Ingredients
- 2 lbs. ham hocks
- 3-4 quarts water
- 1 lb. pre-soaked green split peas
- 8 leeks (white and light green parts only), finely chopped
- 1 celery root, peeled and diced
- 2-3 cups chopped celery leaves
- 4 potatoes, peeled and cut into bite-size chunks
- 1 bay leaf
- 3/4 teaspoon dried thyme
- 1/8 teaspoon dry mustard
- 2 dashes cumin
- 2 teaspoons salt
- 1 teaspoon ground pepper
- croutons (for topping)
Directions
Slow Cooker Method
Place all ingredients except croutons into slow-cooker and cover
with lid. Cook on low setting for 4-6 hours. If soup is still not thick enough when ready to serve, turn slow cooker heat to high and loosen lid a little to allow some steam to escape. (Note: Leftover soup will thicken substantially in refrigerator overnight.) A few minutes before serving, remove ham hocks and transfer to a cutting board. Remove meat from ham hocks and discard bone and fat. Cut large chunks of ham hock meat into bite-size pieces and return to slow-cooker. Heat for 2-3 more minutes and serve topped with croutons.
Place all ingredients except chicken stock and croutons into a large soup pot and bring to a boil. Immediately reduce heat to low. Cover and simmer for 3 hours. A few minutes before serving, remove ham hocks and transfer to a cutting board. Remove meat from ham hocks and discard bone and fat. Cut large chunks of ham hock meat into bite-size pieces and return to slow-cooker. Heat for 2-3 more minutes and serve topped with croutons.
Stove Top Method
Place all ingredients except chicken stock and croutons into a large soup pot and bring to a boil. Immediately reduce heat to low. Cover and simmer for 3 hours. A few minutes before serving, remove ham hocks and transfer to a cutting board. Remove meat from ham hocks and discard bone and fat. Cut large chunks of ham hock meat into bite-size pieces and return to slow-cooker. Heat for 2-3 more minutes and serve topped with croutons.