Split Pea and Potato Soup

• 3 tablespoons butter
• 1 large onion, finely chopped
• 4 medium carrots, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4 " pieces
• 1 lb split peas, rinsed and picked
• 2 quarts chicken stock
• 1 bay leaf
• 2 lbs yukon gold potatoes, in 1/2-inch cubes

1. Melt butter in a 6 quart pot over medium heat.
2. Add onion, carrots and celery.
3. Cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
4. Stir in split peas, chicken stock and bay leaf.
5. Bring to a boil.
6. Reduce heat to low, cover and simmer, stirring occasionally for 30 minutes.
7. Add potato cubes and simmer until they are tender, about 30 minutes.
8. Discard bay leaf and season to taste with salt and fresh pepper.
9. Serve immediately with biscuits.
10. Soup keeps in air-tight container for up to 5 days in the fridge or 1 month in the freezer.

butter, onion, carrots, celery, peas, chicken stock, bay leaf, gold potatoes

Taken from www.food.com/recipe/split-pea-and-potato-soup-127702 (may not work)