Split Pea Soup with Potato & Sausage

This is split pea soup at its most hearty, loaded with not one but three kinds of porky goodness: a meaty ham bone, smoked sausage, and the ham you pull off the bone. Diced potato makes it even more filling, edging it toward stew territory.

The slow cooker does all the work, and split peas are made for it: hours of low, gentle heat break them down until they practically melt into a thick, creamy soup all on their own, no blending needed.

A ham bone, or ham hocks, is the secret to deep, smoky flavor, infusing the whole pot as it simmers. At the end, you fish out the bone, shred off the tender meat, and stir it back in. Carrots, onion, and celery round out the classic vegetable base, and the smoked sausage adds another savory layer. Just dump everything in and walk away.

Chef Tips

• No need to soak the split peas. They break down beautifully over the long, slow cook.
• Taste before adding salt at the end. The ham bone and sausage bring plenty, so you may need little or none.
• Mash some of the peas against the side of the pot near the end if you want it thicker and creamier.

Variations

• Use ham hocks if you don’t have a ham bone, or stir in diced leftover ham.
• Add a bay leaf or a pinch of thyme for more aromatic depth.
• Thin leftovers with broth or water when reheating, since the soup thickens as it sits.