Hearty Split Pea Soup with Ham, Potatoes and Toasted Croutons

This split pea soup with ham and russet potatoes is a comforting and thick chowder. Fresh thyme adds hints of earthy and peppery flavor.

This warm-you-to-your-toes soup is also topped with easy homemade croutons.

- salted butter - carrots - peas - ham


In a large pot over medium heat, add the olive oil and butter. When the butter has melted and begins to foam, add the onion and carrot.

Step 1

Add the chicken stock, split peas, potato, ham, thyme, kosher salt and pepper. Bring the soup to a boil then reduce the heat to low.

Step 2

Season to taste with kosher salt and pepper if needed.

Step 3

Serve in large mugs or bowls with the toasted bread croutons.

Step 4

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