1 16-oz. bag dried green split peas, rinsed and picked over
2 smoked ham hocks
3 carrots, cut into 2-inch pieces
2 leeks, white and light green parts, finely chopped
1 bay leaf
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1/2 cup shredded Cheddar
8 1/2-inch-thick slices baguette or country bread, cut on bias
How to Make It
Place split peas, ham hocks, carrots, leeks, bay leaf, parsley and salt in slow cooker. Stir in 6 cups water, cover and cook on low until peas are tender and ham is falling off the bone, 6 to 8 hours. Remove ham hocks, shred meat and return to cooker to keep warm.
Preheat oven to 400ºF; line a rimmed baking sheet with foil. Sprinkle cheese over bread slices. Place on baking sheet and toast until cheese is melted and bubbling, 1 to 2 minutes. Ladle soup into bowls, top each with a cheese toast, and serve.