Ingredients

8 cups water
1 lb. bag dry split peas, equal to 2 cups
1 ham bone, *See Notes
2 cups ham, diced
2 cups onions, diced
2 cups carrots, diced
1 Tablespoon butter
2 Tablespoons Olive Oil
1 ½ Tablespoons onion powder, optional
1 tablespoon garlic, minced
2 bay leaves
2 sprigs thyme
1 russet potato, diced

Instructions
Stove Top
Rinse the peas. Put the water, split peas, & uncleaned ham bone in a large soup pot and bring to a boil.
Add all remaining ingredients except for the potato. Reduce to a simmer.
Let the soup simmer for several hours, with the lid cracked just slightly. (I recommend 5+ hours and more for higher altitudes.) This allows plenty of time for the peas to cook and the soup to thicken and fully absorb the flavor from the ham bone. The longer it simmers, the thicker and more flavorful it gets.
Add the potato about 40 minutes prior to eating.
Once the poatoes are tender, remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
Instant Pot
Rinse the peas. Add all of the ingredients to 6+ quart instant pot. Make sure the pot isn’t more than 2/3 full. **The Peas do not need to be soaked.**
Secure the lid and set it to cook on high (or press the ‘pressure cook’ button) for 25 minutes.
Once finished, let 10-15 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
Remove the ham bone/hock, the bay leaves, and thyme stems. Serve!

Slow Cooker
Rinse the peas. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
Cook on low for 8+ hours or on high for 6+ hours. It’s ready to serve once the peas are tender and the soup has reached your desired level of thickness.
Remove the ham bone/hock, the bay leaves, and thyme stems and serve!