Boost the flavor of this pea and potato soup recipe by adding ham hocks. The slow cooker makes it a great weeknight meal solution.
1. Combine peas, potatoes, onion, garlic, ham hocks, bouillon cubes, water, bay leaf and 1/4 teaspoon salt in slow cooker, stirring to break up cubes. Cover and cook on HIGH for 2 hours or LOW for 3 hours.
2. Remove cover and stir in carrots, celery and thyme. Cook 2 hours more on HIGH or 3 hours more on LOW or until peas and potatoes are very tender.
3. Remove ham hocks and bay leaf from slow cooker and discard. Carefully puree soup in batches in a blender until completely smooth. Stir black pepper into soup and serve.