Sour Cream Bacon and Split Pea Soup
Rich, hearty, and bursting with bold flavors, this Sour Cream Bacon and Split Pea Soup is the ultimate comfort food for chilly days. Featuring tender split peas simmered to creamy perfection in a savory chicken broth with aromatic vegetables, this soup gets an irresistible upgrade with crispy bacon and a swirl of tangy sour cream. The combination of smoky, salty bacon and velvety split peas creates a soul-warming dish that’s both nutritious and indulgent. Easy to prepare in one pot, this recipe is ideal for weeknight dinners or make-ahead meals. Garnish with fresh parsley for a pop of color and serve hot for a crowd-pleasing meal. Perfect for lovers of classic split pea soup with a delicious twist, this dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 6 slices Bacon, diced
- 1 medium Yellow onion, finely chopped
- 2 medium Carrot, diced
- 2 Celery stalk, diced
- 3 Garlic cloves, minced
- 1 pound Dried split peas, rinsed and drained
- 8 cups Chicken broth
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Sour cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion, carrots, and celery to the pot. Sauté in the bacon fat for 5-7 minutes, or until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the rinsed and drained split peas to the pot, followed by the chicken broth and bay leaf. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, stirring occasionally, until the split peas are tender and have broken down to form a thick, creamy texture.
Remove the bay leaf and use an immersion blender to blend the soup to your desired consistency (leave some texture if you prefer). Alternatively, carefully transfer portions of the soup to a countertop blender and puree, then return to the pot.
Stir in the reserved crispy bacon, salt, and ground black pepper. Taste and adjust seasoning if needed.
Before serving, swirl in the sour cream and stir gently to combine. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 8761 mg | 381% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 122.3 g | 437% | |
| Total Sugars | 68.9 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 908 mg | 70% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 7718 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
