My crockpot is my BFF, no, I'm not joking... I LOVE my crockpot!! We have been thru many adventures together!! I rely on my crockpot especially on weeknights because I work full time, have children with activities, add the amazing chores (you know, laundry, lunches, cleaning), throw in a few social get togethers, I'm lucky I know the time of day...
With just a few minutes of prep the night before, your crockpot can and will become your BEST FRIEND FOREVER!!!!
1The night before you are going to make the soup, gather your ingredients and prep your veggies, it takes just but a few minutes.
I then store the veggies in water with a lid in the fridge. In the morning, I'm all ready to go!!
2Pick through and rinse your split peas. Add to the crockpot. Add your diced veggies, then add your ham bone in the center of the veggies and peas.
Next add your chicken broth, salt, pepper and bay leaf, stir your mixture. Finally, add your water till your ham bone is covered. Turn crockpot onto low and let soup mixture cook for 8-10 hours.
3Take ham bone out of crockpot. Let cool till be able to shred meat off the bone. Fish out bay leaf and discard. As bone is cooling, using your immersion blender (or if you want using the blender method), puree your mixture till your desired consistency. I like to puree mine silky, but still leave some carrots, for texture. Here comes the secret ingredient. Add your instant flaked potatoes in increments, and using a whisk, make sure all the potatoes are disolved. The soup will be nice and thick and creamy and oh my oh my... just delicious!!
4Add your shredded ham back into the soup and stir.
My favorite way to serve this is with homemade croutons and a nice crusty slice of bread, but for dipping of course!!! ;-)
5I love how thick and creamy this soup is, but still have chunks of ham and carrots for consistency and just DOWNRIGHT GOODNESS!!!