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Categories:
peas gold potatoes garlic onion celery peeled carrot bay leaf freshly ground black pepper kosher salt ham hocks water light sour cream
Viewed: 25 - Published at: 4 years agoIngredients
- 1 pound dried green split peas, rinsed and drained
- 1 1/2 cups cubed peeled Yukon gold potatoes
- 5 garlic cloves, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped peeled carrot
- 1 large bay leaf
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 2 pounds smoked ham hocks
- 6 cups water
- 1/2 cup light sour cream
Method
- Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours.
- Remove ham hocks from slow cooker. Remove meat from bones, and cut into bite-sized pieces; discard skin and bones. Discard bay leaf.
- Coarsely mash soup to desired consistency, adding additional hot water to thin, if desired. Stir in chopped ham. Divide soup evenly among 8 bowls; top each serving with 1 tablespoon sour cream.
