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1
In a large dutch oven, heat olive oil until hot. Add onions, carrots, and garlic. Cook, stirring occasionally, until onions begin to turn translucent, about 5 minutes.
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2
Add split peas, ham hocks, broth, and bay leaves. Add enough water to cover ham hocks. Bring to a boil, then turn heat to medium and simmer about 45 minutes, or until peas are almost soft, adding water as needed.
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3
Remove ham hocks, allow to cool. When cool enough to handle, remove meat from ham hocks and return to pan. Check seasoning, add salt & pepper as needed. Add potatoes to the pot and add water if needed. Return to a boil, then reduce heat to medium and simmer for an additional 30-45 minutes, until potatoes are soft and peas are broken down. Remove bay leaves.
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4
Optional (but highly recommended) step: Pour half the soup into blender or food processor and puree. Add pureed mixture back into pot, stir to combine. The idea here is to make this soup thick, so puree as much or as little as you like. I happen to like it thick with small chunks of vegetables throughout...
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5
Check once again for seasoning, adjust as needed. Bring to serving temperature.
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6
Storing: This soup freezes well. You may need to add a little water to bring it to the proper consistency.
