This smooth and creamy potato split pea soup will keep you warm all the way through spring! Includes Instant Pot instructions. (gluten-free, nut-free, diary-free)
I have a confession to make. Before this soup, I’d never tried split peas. Weird, right?
I don’t think it’s that weird. They do look kind of unappealing with their baby food green hue and seemingly single use: split pea soup. That doesn’t exactly scream, MAKE ME, does it?
BUT I have tried them now, and I very much approve thanks to this delicious potato split pea soup.
This delightful soup was inspired by my coworker (thanks, Irene!) who asked me for a recipe for split pea soup or potato soup. After searching the internet for ideas for split peas other than the traditional split peas soup, none of which looked all that appealing (although I’m sure they taste delicious), I decided to go a different route and combine split peas and potatoes into one fabulous soup!
I didn’t quite want all the baby food colored chunkies, so I opted for a smooth, pureed soup with some pretty crumbles of what else but bacon?! (Another confession… I’m not a huge bacon person, but it goes so perfectly with this soup!)
If you’ve never tried split peas, do yourself a favor and try this potato split pea soup recipe. It’s got all the deliciousness of potato soup, plus the healthy addition of tasty (yes, I said tasty) split peas. What more could you ask for?!
Creamy Potato Split Pea Soup
This smooth and creamy potato split pea soup will keep you warm all the way through spring! An easy, healthy meal for any cold night. (gluten-free, dairy-free, nut-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: about 6 cups 1x
- Category: soup
- Method: stove top, Instant Pot
- 3 strips applewood smoked 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
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 4 cups vegetable or chicken stock
- Optional toppings: cooked bacon (from step one), chopped parsley, and sour cream or Greek yogurt
- In a heavy-bottomed pot, add bacon pieces and cook, stirring, over medium low heat until bacon is crispy, Remove bacon from pot to a paper towel-lined bowl to drain. Wipe out the grease with a paper towel, 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 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 sour cream, bacon, and parsley (optional).
*Omit for vegetarian, sauté veggies in 1 tsp olive oil instead.
To make in the Instant Pot:
- Follow steps 1 and 2 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 4 and 5 above.
Keywords: soup, potato, split pea