Smoky Ham and Split Pea Soup

This soup with peas and ham turns out creamy and delicious every time, and all thanks to your slow cooker. The salty ham balances the light, earthy taste of the peas, while the potatoes slowly release starch, creating the perfect silky texture. After 8 hours of cooking in a slow cooker, this pea soup with ham is ready to eat (although leftovers are also good to keep in the freezer). This rich and flavorful soup with peas and ham, which can be added to the autumn-winter diet, is sure to become a new favorite in your home. Sprinkle with freshly ground pepper and serve with a side dish of crusty bread.
Arrange the peas and the next 9 ingredients (through the ham) in the order shown in the 6-liter electric slow cooker. Carefully pour 6 cups of water on top. Cover and cook on low heat for 8 hours.Remove the ham from the slow cooker. Separate the meat from the bones and cut into small pieces; remove the skin and bones. Discard the bay leaf.Mash the soup coarsely to the desired consistency, adding hot water to dilute if desired. Add the chopped ham. Divide the soup evenly into 8 plates; pour 1 tablespoon of sour cream over each serving.