Reviewed: Apr. 16, 2012

This soup was exceptional, tasty and delicious. The only changes I made were to omit salt, put it all in a slow cooker from the start, use ham stock (leftover Easter ham bone, thanks Mother for boiling the bone for me), and gently saute the garlic, onion, and celery before putting it in the pot. Also, no pureeing required... it cooked overnight on low and was perfect, we just put the cubed cream cheese in an hour before we turned off the slow cooker. As a spring meal with miniature sandwiches, a small bowl is plenty. Great way to use up extra ham as well. )

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Reviewer:

Kilasi

Cooking Level: Intermediate

Reviewed: Oct. 13, 2011

This was the best pea soup EVER!! I blended only half the soup and it was fantastic. I will make this again and again. Even my husband who doesn't really like pea soup told me not to bother freezing leftovers as there wouldn't be any left, and there wasn't!!

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Reviewer:

foxgirl600

Cooking Level: Intermediate

Reviewed: Mar. 11, 2011

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Reviewer:

jim moore

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

Substituted pork roast for ham bone and neufchatel cheese for cream cheese. Was runnier than we expected.

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Reviewer:

aprevel

Reviewed: Aug. 20, 2010

Wonderful on a cold blustery night. Its comfort food at its best. I know its good when my daughter wants it in her lunch for shcool the next day. However d onot make the mistake of using low fat/fat free cream cheese, it changes the taste for the worse. Also make sure and use quality ham hocks, I have used pre-packaged and i tturned out bland. I do try and always make it a day ahead to let the flavors marry, it is even better a day or two after the cook day.

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Reviewer:

Melissa D

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Los Gatos, California, USA

Reviewed: Dec. 8, 2009

I liked this soup, after reading the other reviews I decided to only puree about half of the soup and then add it back in to the pot. It had a very nice flavor and I liked the addition of the cream cheese.

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Reviewer:

Jessie Hope

Reviewed: May 28, 2008

This is the best split pea soup ever! Very easy. I used 7 cups water and 1 can of chicken broth, cut the cream cheese into the soup and let it melt there. It is sooo creamy and smooth. Nice looking too. I would add more carrots next time too.

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Reviewer:

PARKERMIST

Reviewed: Oct. 17, 2006

You know, I've been visiting allrecipes.com since I was a wee lad of 17 years old. Currently, I'm a wee lad of 22 years old, heh. However, never ONCE have I felt the urge to rate/review a recipe (even become a member) until I tasted this. I'm from the good 'ol South, so I've made PLENTY of split pea soup. It replaced Ramen noodles during my college years. I've recreated almost every split pea recipe on this site; I even created a few variations of my own. THIS recipe, though, beats the split peas outta EVERY recipe I've made. I followed the recipe verbatim, except for a few small changes. I used one stalk of celery instead of leaves and real garlic instead of granulated. I also whisked in the cream cheese instead of blending it (no ugly color, just magically delicious green-ness). All the reviewers who have stated this recipe isn't for them, well, they just didn't make it correctly. MAKE IT. EAT IT. You won't regret it.

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Reviewer:

khorbis

Reviewed: Jul. 16, 2005

Very Good! I liked this recipe because of the cream cheese--I was looking for something creamy. I omitted the ham, just because we didn't have any. I used 5 c. chicken stock & 3 c. water to add more flavor (instead of all water). And I sauteed the garlic and onion (white onion) in olive oil while I chopped up the carrot. I like the flavor of sauteed onions and it also is easier to digest. In the end it was delicious and very cheap. ;-) I will make this again, especially during the winter.

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Reviewer:

JollyEm

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Athens, Ohio, USA

Reviewed: Feb. 22, 2005

hi- we tried this recipe, it was pretty good. I used a smaller bit of cream cheese - roughly one third of the eight ounces, cause I'm skimpy when it comes to things like cream cheese. Actually i'd rather use the cheese on crackers with salt. So, to compensate, if you want creamy, add two TBS of cornstarch mixed in 1/4 cup of water. Add hot soup to the bowl of cornstarch water and stir well. Then add to the hot soup. This makes the texture of the soup much smoother and refined. It doesn't end up looking like cement sludge, if you catch my drift. It actually has a sheen like restaurant soup. And old family tradition- we add a tbs of ketchup to serve, but not mix in. All in all, a decent soup!

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