By Kaleigh McMordie - , Updated
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This smooth and creamy split pea and potato soup with bacon is full of veggies and flavor. It's a healthier but hearty soup that will keep you warm and cozy all the way through spring! (gluten-free, dairy-free, nut-free)
What do you do with a bag of split peas? Make soup of course! While most split pea soup recipes are slight variations of the same chunky, green-ish brown bean soup with ham, I chose to go a different route and make a creamy soup that's closer to a smooth potato soup. And just for good measure, I added bacon. Because why not?
Why You'll Love This Split Pea and Potato Soup
Instead of chunky and brown, this veggie-filled split pea soup is smooth and creamy, but naturally dairy-free! Thanks to starchy gold potatoes, it needs no milk or cream to be thick, silky, and dreamy. There is plenty of veggie goodness blended in, plus fiber and plant protein thanks to split peas. It's hearty and comforting, yet still feels light enough for spring. Bacon adds rich flavor and makes a nice crisp topping. I also suggest some chopped parsley and/or green onions, plus a little sour cream if you're not avoiding dairy for topping, because the more toppings the better!
The Ingredients
- Bacon - I like a thick-cut, uncured bacon.
- Onion
- Garlic
- Celery
- Parsley - It makes the color a little more green than brown, and adds a little more aromatic flavor.
- Split peas - Use dried green split peas, found with the beans.
- Potatoes - I like Yukon gold potatoes for their extra creamy texture. No need to peel!
- Broth - I typically use low sodium chicken broth, but vegetable broth works, too.
- Salt & pepper
- Toppings! - Load up on toppings like the cooked bacon from our first step, chopped parsley and/or green onion, sour cream, or even homemade croutons. Yum!
How To Make It
- Chop the bacon and cook it in a large pot or Dutch oven until it's crispy. Remove the bacon to a plate lined with paper towels and wipe out the pot, leaving a little bacon fat to cook the veggies in.
- Add the onion, garlic, celery and parsley and cook, stirring, until fragrant and softened.
- Add the potatoes, split peas, broth, salt and pepper. Stir and bring to a boil.
- Reduce the heat and simmer the soup, covered, until the split peas are soft, stirring occasionally. It will take about 45 minutes.
- Once the split peas are soft, turn off the heat and blend the soup. You can use an immersion blender if you have one, or use a regular blender to blend until smooth.
- Serve the soup topped with bacon and/or any other toppings.
Tip: Be VERY careful when blending hot soup in a regular blender. You don't want a tight seal or else the steam won't be able to escape and you will have a hot soup explosion. If the lid has a piece that comes out, remove it, or slightly crack the lid, and cover with a kitchen towel while blending.
Instant Pot Instructions
This split pea potato soup works great in the Instant Pot! To make it in the Instant Pot:
- Cook the bacon on Sauté mode in the pot until crispy. Remove it and wipe out the grease, reserving a little bit in the pot for the veggies.
- Add the onion, garlic, celery and parsley and keep cooking on Sauté mode until the veggies are softened.
- Add the split peas, potatoes, broth, salt and pepper and stir.
- Close the lid and seal the vent. Pressure cook on High for 15 minutes. Let the pressure release naturally before opening.
- Blend the soup with an immersion blender or in a regular blender.
Recipe Variations
- Vegetarian/Vegan - Omit the bacon for vegetarian and vegan. Use olive oil to sauté the veggies. Use vegetable broth for vegan.
- Chunky soup - If you like your soup more chunky, you can reserve about half before blending for a creamy soup that still has some texture.
Can This Soup Be Frozen?
This soup freezes great! I like to portion and freeze it in silicone soup cubes, then pop the frozen cubes out and store in an freezer bag, for easy thawing and reheating for lunches. It will freeze well for 3 months or so.
Did you make this recipe? Please leave a star rating in the comments!
Creamy Split Pea and Potato Soup with Bacon
This smooth and creamy split pea and potato soup with bacon is full of veggies and flavor. It's a healthier but hearty soup that will keep you warm and cozy all the way through spring! (gluten-free, dairy-free, nut-free)
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: about 6 cups 1x
- Category: soup
- Method: stove top
- Cuisine: American
Ingredients
Scale
- 3 strips thick cut bacon, cut into small pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 tbsp fresh parsley, chopped
- 1 cup dried split peas
- 2 cups gold potatoes, chopped
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 4 cups vegetable or chicken stock
- Optional toppings: cooked bacon (from step one), chopped parsley or chives, sour cream or Greek yogurt
Instructions
- In a heavy-bottomed pot, cook bacon pieces, stirring, over medium low heat until bacon is crispy.
- Remove bacon from pot to a paper towel-lined plate or bowl to drain. Wipe out the grease, leaving just enough to coat the pot.
- Add onion, garlic, celery, and parsley to pot and sauté until soft and fragrant, about 5 minutes.
- Add split peas, potatoes, salt, pepper, and stock. Stir and bring to a boil.
- Reduce heat and simmer 45 minutes or until split peas are soft.
- Turn off heat and transfer to a blender or use an immersion blender to puree until smooth. If you use a regular blender, be careful not completely seal the lid all the way, or it will explode with hot soup. I suggest leaving the center cap of the lid out and covering with a few layers of kitchen towels.
- Divide soup into bowls and top with your favorite toppings.
Notes
- For vegetarian, omit the bacon and use olive oil for sautéing veggies. Use vegetable broth for vegan.
- Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To make in the Instant Pot:
- Follow steps 1-3 from above on 'sauté' mode in the Instant Pot.
- Add remaining ingredients to the Instant Pot, close and lock lid, and close venting valve.
- Pressure cook on high 15 minutes. Let the pressure release naturally before opening the lid.
- Continue with steps 6 and 7 above.
Keywords: split pea potato soup, potato and split pea soup with bacon, creamy split pea and potato soup
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About Kaleigh McMordie
Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.
Reader Interactions
Comments
sprint2thetable says
I'm with you on the split peas... usually. This looks perfect! I'm dealing with a cold right now; I think I need Vegas to make this for me.
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