Split Pea and Potato Soup

1. 1

   Melt butter in a 6 quart pot over medium heat.

2. 2

   Add onion, carrots and celery.

3. 3

   Cook, stirring frequently, until vegetables begin to soften, about 5 minutes.

4. 4

   Stir in split peas, chicken stock and bay leaf.

5. 5

   Bring to a boil.

6. 6

   Reduce heat to low, cover and simmer, stirring occasionally for 30 minutes.

7. 7

   Add potato cubes and simmer until they are tender, about 30 minutes.

8. 8

   Discard bay leaf and season to taste with salt and fresh pepper.

9. 9

   Serve immediately with biscuits.

10. 10

    Soup keeps in air-tight container for up to 5 days in the fridge or 1 month in the freezer.

No additional tips available.