Creamy Potato Split Pea Soup

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)


  • 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


  1. 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.*
  2. Add onion, garlic, celery, and parsley to pot and sauté until soft and fragrant, about 5 minutes.
  3. 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.
  4. 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.
  5. 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:

  1. Follow steps 1 and 2 from above on 'sauté' mode in the Instant Pot.
  2. 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.
  3. Continue with steps 4 and 5 above.

Keywords: split pea soup, creamy pea soup