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Slow Cooker Split Pea Soup is a creamy and delicious family favorite. It’s classic comfort food!

Have you ever heard of the restaurant Pea Soup Andersen’s? Moving to southern California from Oregon meant that we spent a lot of time travelling up and down the 5 freeway to visit family. The huge windmill outside was a major landmark for our trip.

A few times in my life, we stopped for lunch or dinner at Pea Soup Andersen’s. It’s a destination restaurant for sure. I mean, what kind of place is famous for Split Pea Soup?!? Talk about a niche market. 😉 But hey, if you’ve perfected something, then lean into it!

If you don’t have a trip planned through the Central Valley of California, though, here’s another option: Slow Cooker Split Pea Soup. It makes a ton so it’s perfect for a big family! The fresh dill is a nice spin on a classic favorite. It’s creamy, thick, and delicious!

I really enjoy using my slow cooker for soups like this. It’s such an easy “dump and go” kind of meal and simmering all day gives everything so much flavor! I have a few other slow cooker soup recipes that you might like:

You want to make sure you have a large enough slow cooker for this split pea soup recipe. Mine is a large 6 quart. I would not go any smaller than a 4 quart. You need to have room for adding the half and half afterwards.

Add your dried split peas to the pot, along with chopped onions and cubed ham. This is a great way to use up leftover ham after the holidays!

Cubed potatoes make this soup chunky and satisfying. Add beef or vegetable broth for extra flavor. Then add water!

collage image of side by side photos showing cooked soup, pouring in the half and half and adding dill

After the soup is cooked, stir well and then add the half and half and fresh dill. If you don’t like the flavor of dill, simply leave that out.

Can I make Slow Cooker Split Pea Soup in the Crockpot Express instead?

If you want to make this in a pressure cooker, like the Crockpot Express, it’s very easy to do! However, I would suggest either cutting the recipe down a bit (you can easily adjust the number of servings in my recipe card) or use the 8 quart Crockpot Express XL. Better yet, try the new 10 quart monster. There’s plenty of room in that baby!

For pressure cooking, start by cooking the onions a bit on Brown/Saute. Then add all the other ingredients except the half and half and dill. Cook on Soup for 20 minutes and do a natural pressure release for at least 10 minutes. Then carefully release any remaining steam and stir in the half and half and dill.

What do I do if my soup has a layer of grease and fat on the top?

Depending on what kind of ham you use and how much fat was included, you may have some grease on top of the soup. There are a few ways to remove the fat so you don’t end up with greasy soup.

Use a clean napkin or paper towel to carefully sop up the grease.
Place a pieced of white bread on top of the fat to help absorb it.
Allow the soup to cool a bit, and then put several ice cubes in the soup. The fat will harden around the ice and make it easy to lift out.

top down view of bowl of split pea soup and breadstick

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