Ingredients:
2 Tablespoons olive oil
1 large onion – chopped
2 cups carrots (about 4-5 carrots) – chopped
1 cup celery (about 2 stalks) – chopped
3 cloves garlic – minced
1/2 teaspoon onion powder
1 teaspoon red pepper flakes
kosher salt & freshly ground black pepper – to taste
3 cups yellow potatoes (one pound) – chopped
2 cups dried green split peas (one pound) – rinsed and sorted
9-10 cups chicken broth
3 whole bay leaves
half and half – to serve, optional
Instructions:
In a large stock pan on medium heat, add olive oil, onion, carrots, and celery. Saute for about five minutes, and then add garlic, onion powder, red pepper flakes, kosher salt, and freshly ground black pepper. Stir for about one minute.
Add chicken broth and bring to a boil. Add yellow potatoes, split peas, and bay leaves and then reduce heat to simmer. Cook until split peas are soft, approximately 50-60 minutes.
Test for seasonings, and add more if needed. Serve with a swirl of half and half, if desired.