Ingredients for 12 servings:
1. 1 (1 lb) package split peas
2. 2 quarts water
3. 1 teaspoon salt (to taste)
4. 1 teaspoon black pepper (to taste)
5. 1 bay leaf
6. 1 teaspoon leaf thyme, crumbled
7. 2 whole cloves
8. 1 large onion
9. 2 medium potatoes, peeled and diced (3 cups)
10. 1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever)
11. 1/2 lb smoked sausage or 1/2 lb Little Smokies sausage, sliced
12. 2 large leeks, well washed and sliced
13. 2 large celery ribs, thinly sliced
14. 2 tablespoons chopped fresh parsley

Directions:
1. Wash and sort peas.
2. Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
3. Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
4. Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
5. Remove the onion and bay leaf.
6. Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
7. (I like to leave a little bit not pureed for texture).
8. Add potatoes, ham, sausage.
9. leek and celery.
10. Simmer uncovered about 25-35 minutes, or until potatoes are tender.
11. Taste for seasoning and garnish soup with chopped parsley before serving.