Creamy Potato Split Pea Soup |

Creamy Potato Split Pea Soup |


Recently, I’ve been really into bringing leftovers to work for lunch. Specifically, I like leftovers that come from a big pot of something and I preferably can eat it with a spoon. It’s also best if I can dip toast in it. This potato split pea soup falls into that category.

Our office has the World’s Slowest Microwave so it takes a particularly long time to reheat these leftovers, so it’s a good thing I like being that person- the one who hogs the microwave for at least 5 minutes, making other people move around me while I stand in front of it and watch the clock slowly count down.


  • 1 tablespoon vegan butter
  • 1 large leek, split in half lengthwise and sliced (white and light green parts)
  • 3 carrots, peeled and sliced
  • 3 celery ribs, sliced
  • 3 yukon gold potatoes, chopped
  • 1 lb split peas
  • 6 cups vegetable broth
  • 4 cups water
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons nutritional yeast
  • 2 teaspoons liquid smoke
  • salt and black pepper to taste
Read the whole recipe on Keepin' It Kind