Creamy Split Pea Soup

By dawn716

Ingredients

• 2 2
• cups dried green split peas (1 pound), sorted and rinsed
• 6 6
• cups water
• 1/2 1/2
• cup dry sherry, if desired
• 1 1
• large dark orange sweet potato, peeled and chopped (2 cups)
• 1 1
• large onion, chopped (1 cup)
• 4 4
• cloves garlic, finely chopped
• 1 1
• tablespoon salt
• 3 3
• cups firmly packed chopped fresh spinach leaves
• 1 1
• cup half-and-half
• 2 2
• tablespoons chopped fresh dill weed
• Freshly ground pepper to taste

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

Mix split peas, water, sherry, sweet potato, onion, garlic and salt in 3 1/2- to 4-quart slow cooker.

Cover and cook on low heat setting 10 to 11 hours or until peas and vegetables are tender.

Stir in spinach, half-and-half and dill weed. Cover and cook on low heat setting about 30 minutes or until spinach is wilted. Season with pepper.

Makes
8 servings