Split Pea, Bacon & Potato Soup: A Hearty Bowl of Comfort

When the temperatures drop and you’re craving a warm, filling meal, nothing beats a bowl of homemade Split Pea, Bacon & Potato Soup. This recipe is a beautiful blend of smoky bacon, hearty split peas, and tender potatoes, creating a soup that is rich, creamy, and undeniably comforting. Whether you need a satisfying weeknight dinner or a cozy weekend lunch, this dish is a winner.

Why You’ll Love This Recipe

This soup is perfect for anyone who loves bold flavors and wholesome ingredients. The bacon adds a smoky depth, while the split peas give the soup a creamy texture without needing any dairy. Plus, the potatoes make it extra hearty, turning this into a complete meal in a bowl. It’s simple to make, budget-friendly, and tastes even better the next day — making it an ideal meal-prep option.

Ingredients

• 6 oz bacon ($1.68)
• 1 medium yellow onion, diced ($0.47)
• 2 cloves garlic, minced ($0.16)
• 1 lb split peas ($1.48)
• 8 cups chicken broth ($1.04)
• 1 whole bay leaf ($0.15)
• Freshly cracked black pepper ($0.05)
• 1 1/2 lbs potatoes, peeled and cubed ($1.44)
• 1/2 tsp salt ($0.02)

Kitchen Equipment Needed

• Large pot or Dutch oven
• Sharp knife and cutting board
• Immersion blender or regular blender
• Ladle for serving

Instructions

1. Cook the Bacon: Cut the bacon into one-inch strips and add to a large pot. Cook over medium heat until brown and crispy.
2. Sauté the Aromatics: While the bacon is browning, dice the onion and mince the garlic. Once the bacon is crisp, add the onion and garlic to the pot. Cook for about 5 minutes until the onions are soft and translucent, scraping up any browned bits from the bottom of the pot.
3. Simmer the Soup: Add the split peas, chicken broth, bay leaf, and a generous pinch of freshly cracked pepper. Stir to combine.
4. Add the Potatoes: Peel and cube the potatoes into one-inch pieces, then add them to the pot. Cover, bring to a boil, and then reduce the heat to low. Let the soup simmer for about 45 minutes, or until the split peas are tender.
5. Blend to Perfection: Remove the bay leaf and use an immersion blender to blend the soup slightly, leaving some chunks for texture. If using a regular blender, carefully blend in batches.
6. Season and Serve: Taste the soup and add salt as needed. Serve hot with crusty bread or toppings like shredded cheddar cheese or sliced green onions.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat, adding a splash of broth if it thickens too much. This soup also freezes well for up to 3 months.

Tips and Variations

• Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth.
• Add More Veggies: Carrots and celery add sweetness and depth.
• Spice it Up: A pinch of smoked paprika or cayenne pepper adds a nice kick.

Pairing Suggestions

Serve this hearty soup with crusty bread, a fresh green salad, or a simple grilled cheese sandwich. For drinks, a crisp white wine like Sauvignon Blanc or a light amber ale balances the richness of the soup.

FAQs

Can I make this soup in a slow cooker? Yes! Cook the bacon separately, then add all ingredients to the slow cooker. Cook on low for 7-8 hours.

Do I need to soak the split peas? No soaking required! Split peas cook quickly and break down beautifully.

How do I make the soup thicker? Blend more of the soup, or let it simmer uncovered for a few extra minutes to thicken.

Final Thoughts

This Split Pea, Bacon & Potato Soup is a true comfort food classic that deserves a spot in your recipe rotation. It’s hearty, flavorful, and so simple to make. Plus, it reheats beautifully, making it perfect for meal prep.

If you try this recipe, I’d love to hear what you think! Leave a comment below, share it with your friends, and don’t forget to subscribe to the blog for more delicious recipes delivered straight to your inbox.