Instructions: Sort and wash peas; place in a large Dutch oven. Add 2 cups water, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Add remaining 5 cups water and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 2-1/2 hours or until peas are very tender.

Place one-third of the mixture in container of an electric blender; cover and process until smooth.

Pour pureed mixture into a large bowl. Repeat the procedure with the remaining mixture.

Yield: 3 quarts (serving size: 1-1/2 cups).

Serving Ideas : Serve warm.

NOTES : The addition of potato gives a silky smooth texture to this hearty soup from Kristin Woestehoff, of Monument, Colorado.

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