Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Split Pea and Potato Soup 3.6 (53) Close Yield: Makes 3 3/4 Quarts Tender chunks of potato make thick pea soup even heartier. This make-ahead meal is guaranteed to warm kids up on cold winter days either for lunch or dinner. Directions Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes. Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately. Cook's Notes If not serving soup immediately, let it cool completely, and then store it in airtight containers. It will keep in the refrigerator for up to five days and in the freezer for up to one month. Cook's Notes It will keep in the refrigerator for up to five days. Cook's Notes It will keep in the freezer for up to one month.