Creamy Pea Soup

NEED:
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.

Enjoy!