Truffled Fried Potatoes with Creamy Split Pea Soup

“I was so glad my family wanted ham for Christmas dinner. Great excuse to make this soup and use up leftover ham. It is soooo tasty. And don’t omit the potatoes. They really add to it.” – Judy

On a recent trip to California, I served this soup to friends during our RV stay. One guest, who dislikes peas, insisted it couldn’t be split pea soup — and then happily finished his bowl. If you have someone at your table who avoids pea dishes, try this version; it just might change their mind.

How to Pack a Lot of Flavor Into Split Pea Soup

I love bold, layered flavors and contrasting textures. This recipe builds those layers deliberately so every spoonful tastes complex and satisfying.

We hit all five basic tastes — sweet, salty, sour, bitter, and umami — using simple ingredients and a few techniques that amplify the peas’ natural character.

#1. Onions, leeks, garlic, AND scallions

Alliums create a bright, savory foundation. This soup uses onions, leeks, and garlic in the base for depth and sweetness, then a sprinkle of chopped scallions or chives at the end to cut through richness with fresh sharpness.

#2. Fresh herbs and a pinch of sugar to lift flavors

The spice blend — thyme, coriander, and cumin — adds woodsy, citrusy, and warm smoky notes that complement the peas and ham. A half teaspoon of sugar brightens aromas and balances any bitter or sour edges without making the dish sweet.

• Thyme brings a concentrated herbal, slightly floral character.
• Coriander (from the seeds) contributes earthy, slightly sweet, citrusy tones.
• Cumin adds warmth, subtle smokiness, and a touch of bitterness that balances the aromatics.

These herbs, together with salt and pepper, enhance the natural flavors of the peas and complement the ham.

#3. Pump up the comfort with ham and Worcestershire

The savory, slightly sweet, smoky profile of ham turns simple split pea soup into classic comfort food. A splash of Worcestershire sauce adds umami depth thanks to its savory ingredients, enriching the overall flavor.

How to Make Crispy Truffle Fried Potatoes

The trick to excellent fried potatoes is cooking them until tender, then crisping them in butter and oil so they’re creamy inside and crackling outside. Toss the hot potatoes with a small amount of truffle oil for an irresistible soup topping.

Truffle oil is potent, so start with about 2 tablespoons for the potatoes and drizzle a little extra over individual bowls if desired. Taste as you go to avoid overdoing the truffle flavor.

How to Make Vegan Split Pea Soup

Two simple swaps make this soup vegan without losing its depth:

• Use vegan butter or increase olive oil instead of dairy butter.
• Omit the ham and stir in about ½ cup nutritional yeast to add a savory, cheesy umami note.

What to Serve with Split Pea Soup

This soup is hearty enough to stand alone, but it’s also excellent with warm dinner rolls, thick slices of buttered white bread, or honey wheat bread. For a classic pairing, serve it with a fresh salad or a sandwich for a more substantial meal.

If you make this recipe, please leave a comment and rating below.

📖 Recipe

Yield: 6 servings

Split Pea Soup with Crispy Fried Potatoes and Truffle Oil

Topping this thick, flavor-packed split pea soup with crispy fried potatoes and truffle oil makes it irresistible.

Prep Time
45 minutes

Cook Time
1 hour 30 minutes

Total Time
2 hours 15 minutes

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter, divided
• 1 cup chopped yellow onions
• 2 medium leeks, white and pale-green parts only, chopped
• 4 cloves garlic, minced
• Salt and pepper
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon granulated sugar
• 1 pound dried split green peas, rinsed
• 1 cup chopped ham (or see vegan note)
• 8 cups vegetable broth, chicken broth, or water
• 1 tablespoon Worcestershire sauce
• 2 pounds Yukon gold potatoes
• 1 – 3 tablespoons lemon juice (to taste)
• 2 – 4 tablespoons truffle oil
• ¼ – ½ cup chopped chives or scallions, for serving (optional)

Instructions

1. Heat 2 tablespoons oil and 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add the onion, leeks, and garlic. Sprinkle in 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Cook, stirring occasionally, until the vegetables are soft, about 4–6 minutes.
2. Add the thyme, coriander, cumin, and sugar. Cook, stirring, for 1 minute more.
3. Add the split peas, ham, broth, and Worcestershire sauce. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the peas are very soft and falling apart, about 1 ½ hours. If the soup becomes too thick near the end, cover or add additional liquid.

While the soup simmers, make the potatoes:

1. Fill a 2–3 quart saucepan with water and add 2 tablespoons salt. Peel the potatoes and cut them into 1-inch pieces, adding them to the water as you work.
2. Bring to a boil and cook until the potatoes are tender but slightly underdone. Drain in a colander.
3. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the potatoes and sauté, turning occasionally, until golden brown and crispy. Handle them minimally so a crust develops.
4. Remove the potatoes with a slotted spoon to a plate or bowl. Drizzle about 2 tablespoons truffle oil over them and toss gently. Taste and add salt if needed.

Finish the soup and serve:

1. Remove the soup from heat and stir in 1 tablespoon lemon juice. Taste and adjust salt, pepper, and lemon juice to your preference.
2. Ladle into bowls and top with the truffle fried potatoes, a light drizzle of truffle oil if desired, and chopped chives or scallions.

Notes

What kind of ham is best?

Use any ham you prefer — leftover honey-baked ham is excellent — or diced deli ham. Better ham contributes better flavor, but any will work.

Vegan variations

1. Use vegan butter or increase olive oil instead of dairy butter.
2. Omit ham and stir in about ½ cup nutritional yeast for savory depth.

Controlling consistency

Simmering uncovered yields a thick, rich soup as liquid evaporates. If it thickens too much, cover the pot or add more broth or water until you reach the desired consistency.

Salt guidance

Salt preferences vary, so the recipe lists a minimum amount. Taste at the end and season more as needed — I often add extra to bring the flavors forward in a large pot of soup.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 434Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 920mgCarbohydrates: 54gFiber: 9gSugar: 10gProtein: 13g

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