Split Pea soup with Garlic Croutons

This a winter season classic. I'm always tempted to make is as it gets cold. Goodness in one bowl, hearty soup that can easily be a full lunch or even diner for me. Original recipe was made with ham honks and used to be cooked to hours, no more. I have a fast recipe full of flavor and you will want to have seconds of.
I like to use pancetta-Italian cured meat that is similar to beacon only it is not smoked. It is cured with salt, pepper and lots of spices. I like to brown it first in the soup pan before starting vegetables next. If you are not a household where pork consumed, you can use turkey or chicken sausage or for vegetarian, just omit this step all together.
Cup 6 ounces of pancetta in small pieces and brown in soup pot till fat is rendered. Next add chopped onion and sweat it all together for about 5 minutes.

Add 2 cups of organic split peas and 4 cups of organic chicken stock bring to boil. Then reduce to simmer and leave to cook for one hour. Next pill and cut two big potatoes and add to the soup and cook for 30 minutes longer. Once it will be ready it will be very thick soup that you can serve with garlic bread croutons as topping. If you like a thinner consistency you can always add chicken stock to thin it out of just plain water. Enjoy!