Split Pea and Potato Soup


  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 4 medium carrots (1 pound), cut into 1/2-inch rounds
  • 2 stalks celery, cut crosswise into 1/4-inch pieces
  • 1 pound green split peas, rinsed and picked through
  • 2 quarts chicken stock
  • 2 bay leaf
  • Salt and freshly ground pepper
  • 2 pounds Yukon gold potatoes, cut into 1/2-inch pieces


  1. Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaves; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
  2. Blend together with hand blender or in a blender and add back to pot.
  3. Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaves, and season with salt and pepper. Serve immediately.

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