Ingredients

1 lb bacon (one package) chopped in to small pieces

1 large yellow onion, diced

1 small bag of baby carrots, diced

1 bunch of celery, diced

6 russet potatoes, peeled and diced

8 cups chicken stock

1 lb split peas (green or yellow)

8 cloves of whole garlic

3 Bay leaves

salt and pepper to taste

Preparation

  1. Cook bacon bits in non-stick high-sided casserole pan, do not over cook. Drain all but 2 tablespoons of fat. Remove bacon and keep warm.

  2. Use bacon fat to saute onions. carrots, celery and garlic, about 8 minutes. When vegetables are lightly brown and tender, add potatoes, chicken broth and split peas. Season mixture with bay leaves, salt and pepper.

  3. Bring to a boil, cover and let boil for approximately one half hour or until peas and vegetables are tender. Stir frequently.

  4. Once vegetables and starches are the right consistency, use a potato masher or hand mixer to smooth soup. Add some of the bacon to the soup, reserve some for garnish.

  5. Serve with croutons and sour cream.