Instructions:
Place the split peas in a colander and rinse them thoroughly with cold water. Allow to drain and place in a large bowl. Cover with water and let stand at room temperature for at least 8 hours or overnight. Drain and thoroughly rinse again before cooking.
In a small saucepan, cook the potatoes in enough boiling, lightly salted water to cover until fork tender. Drain and reserve.
In a large stockpot, sauté the bacon in butter over medium heat for 3 minutes.
Add the onion and garlic and sauté about 3 minutes more, until golden brown.
Add the reserved split peas, chicken stock and ham bone. Bring to a boil over high heat.
Reduce the heat to medium and cook about 1 1/2 hours, until the split peas have dissolved.
Remove the ham bone and cut off all the meat. Dice the ham and set aside.
Press the split pea mixture through a fine sieve into a large bowl. Discard the bacon and return the mixture to the stockpot.
Add the reserved cooked potatoes, cream and ham. Season with salt and pepper to taste.
Divide among individual soup bowls and garnish with the fried leeks.
Fried Leeks
2 cups vegetable oil, for frying
1 medium leek, trimmed, sliced in half lengthwise, and rinsed well
Salt
1. Heat the oil in a wide saucepan over medium heat to 350°F, or until it appears to shimmer on the surface.
2. Slice the halved leek into strips as finely as possible (about 1/16-inch thick), and thoroughly pat dry between paper towels.
3. Carefully drop the leek strips in the oil and fry until golden brown, about 1-2 minutes. (Watch carefully, as they burn easily.)
4. Remove the leeks with a slotted spoon or wire mesh skimmer to a paper towel-lined baking sheet, sprinkle with salt, and set aside to cool.