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.
Whether you're searching for a great potato leek soup recipe or a split pea soup recipe with a delicious twist, this incredible Potato Leek Split Pea Soup recipe will certainly deliver! What's not to love about split pea soup? Whether you like to call it split pea soup or simply pea soup, nothing can beat its thick and wholesome quality, how it satisfies hunger, and the special way it warms us up, especially on cold and rainy days. Split Pea Soup is also the perfect soup to serve on St. Patrick's Day because of its green color.
While some enjoy split pea soup with ham, ham hocks, bacon or sometimes sausage, others might prefer it vegetarian style, made without the addition of meat. Both vegetarian split pea soup and split pea soup made with
meat can be made with only split peas, herbs and seasonings, or it can include sliced carrots, chunks of potatoes and other tasty ingredients.
This delicious split pea soup recipe introduces a few unique ingredients that pack additional fabulous flavor into this all-time favorite soup. Along with split peas and some ham hocks, this Potato Leek Split Pea Soup recipe features diced leeks, diced celery root and chopped celery leaves along with some generous chunks of potatoes, giving this pea soup outstanding flavor and fabulous texture. If you're also interested in a delicious soup recipe that features potatoes and leeks without the split peas, see Creamy Potato Leek Soup
This pea soup recipe can be made in a slow-cooker (or crock pot) or on the stove top. The advantage of making this soup in a slow-cooker is that you can let it cook longer without needing to check on it. Both methods will deliver fabulous results. Topping each serving of soup with some croutons (packaged croutons or homemade croutons will do) will add the perfect final touch and add flavor and a nice crunch. If you have any leftovers, count your lucky stars, because this soup will thicken and gain even more flavor while chilling in the fridge!
While some enjoy split pea soup with ham, ham hocks, bacon or sometimes sausage, others might prefer it vegetarian style, made without the addition of meat. Both vegetarian split pea soup and split pea soup made with
This delicious split pea soup recipe introduces a few unique ingredients that pack additional fabulous flavor into this all-time favorite soup. Along with split peas and some ham hocks, this Potato Leek Split Pea Soup recipe features diced leeks, diced celery root and chopped celery leaves along with some generous chunks of potatoes, giving this pea soup outstanding flavor and fabulous texture. If you're also interested in a delicious soup recipe that features potatoes and leeks without the split peas, see Creamy Potato Leek Soup
This pea soup recipe can be made in a slow-cooker (or crock pot) or on the stove top. The advantage of making this soup in a slow-cooker is that you can let it cook longer without needing to check on it. Both methods will deliver fabulous results. Topping each serving of soup with some croutons (packaged croutons or homemade croutons will do) will add the perfect final touch and add flavor and a nice crunch. If you have any leftovers, count your lucky stars, because this soup will thicken and gain even more flavor while chilling in the fridge!
Recipe▼
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.
Stove Top Method
Place all ingredients except 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.
