1 lb. dried split peas, rinsed
1 1/2 lbs. smoked ham hocks
1 c. chopped onion
1/2 c. sliced celery
2 tsp. salt
6 whole peppercorns
1 bay leaf
1 1/2 qts. water

Put all ingredients into an electric cooker. Cover and cook on low 8 to 10 hours. Remove ham hocks and dice meat. Reserve ham. Discard bay leaf and peppercorns. Pour soup about 1/4 at a time into an electric blender and blend until smooth. Return soup to cooker. Mix in ham and keep hot until serving time. 6 to 8 servings.