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1. In large pot cook bacon until brown and crispy and then add onion and garlic.
2. Once translucent, add split peas, chicken broth, bay leaf, and pepper.
3. Cube potatoes and add to soup.
4. Place lid on pot, turn heat to high, and bring to a rolling boil.
5. Turn heat to low and simmer gently for 45 minutes.
6. Make sure peas turn soft before taking bay leaf out and then blend.
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