1 pound dried green split peas, rinsed and drained 1 ½ 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 ¾ teaspoon kosher salt 2 pounds smoked ham hocks 6 cups water ½ cup light sour cream
Layering peas, vegetables, and ham in a slow cooker, then adding water, creates a hearty soup.
Cooking it on low for 8 hours allows flavors to meld
Once done, removing ham hocks and shredding meat enhances texture and taste.
Discarding bones and skin keeps the soup clean. Coarsely mashing the soup adds thickness, with the option to adjust consistency by adding hot water.
Stirring in chopped ham adds a savory element.
Finally, topping each serving with sour cream adds a creamy finish.