Split Pea and Potato Soup

3.6

(52)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on October 17, 2019

Yield:

Makes 3 3/4 Quarts

Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner.

Ingredients

3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into ½-inch rounds
2 stalks celery, cut crosswise into ¼-inch pieces
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 bay leaf
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into ½-inch pieces

Directions

Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

Cook's Notes

If not serving soup immediately, let it cool completely, and then store it in airtight containers. It will keep in the refrigerator for up to five days and in the freezer for up to one month.