Cook bacon in large pot over medium heat for 5 minutes or until bacon is lightly browned. Remove bacon with slotted spoon to paper toweling.
Add potato, carrot and celery to bacon fat in pot; cook 2 minutes, stirring frequently. Add water, chicken broth granules and salt. Bring to boiling. Add split peas and reserved bacon. Reduce heat; simmer until split peas are tender, about 1 hour. If soup gets too thick, add more water as needed. Makes 6 servings.