6 slices bacon, or 1 lb smoked ham hock, or 1 tsp smoked paprika
2 tbsp extra-virgin olive oil, plus more as needed
1 medium onion, diced
2 medium leeks, white and pale green parts, rinsed and thinly sliced
4 garlic cloves, minced
Kosher salt and black pepper
2 medium carrots, diced
1 lb dried split green peas
2 fresh thyme sprigs
8–12 cups chicken stock or water
Lemon wedges, for serving (optional)
Recipe
If using bacon: cook in a large pot over medium heat until crisp, 12–13 minutes. Transfer to paper towels; crumble for garnish. If using ham hock: brown in oil over medium-high heat, about 6 minutes. For vegetarian: heat oil over medium.
Add onion, leeks, and garlic; season with salt and pepper. Cook until tender, 5–8 minutes. Stir in carrots, smoked paprika (if vegetarian), half the split peas, thyme, and 8 cups stock. Bring to a boil, then simmer partly covered 45 minutes until peas are tender.
Mash soup coarsely with a potato masher or give it a few blitzes with an immersion blender. Add the remaining ½ lb split peas and simmer about 1 hour until soft. Add more stock if too thick.
If using ham hock, remove meat from bone, dice, and stir into soup. Season with salt and pepper. Serve with crumbled bacon (if using) and lemon wedges.
