Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3         Pound  Bacon -- Cut Into1" Pieces
  1              Pound  Potatoes -- Peeled And Quartered
  2             Stalks  Celery -- Cut Into 1-Inch
  1                     Onion -- Cut Into Sixths
  1                     Leek -- Trimmed And Cut Into
                        1-Inch Pieces
     3/4         Pound  Dried Split Peas
  3 1/2           Cups  Chicken Broth
  3               Cups  Water
  1                     Beef Bouillon Cube
  1           Teaspoon  Salt
     1/4      Teaspoon  Thyme
     1/8      Teaspoon  Pepper
  1         Tablespoon  Horseradish -- Optional

Preparation:

Cook bacon in 5-quart pot over medium heat until crisp. Remove bacon and set aside; drain half of bacon fat. In remaining fat, saute potatoes, celery, onion, and leek 3 to 4 minutes or until onion is transparent. Add peas, chicken broth, water, beef bouillon cube, salt, thyme, and pepper. Reduce heat, cover and simmer 2 1/2 hours. Drain vegetables, reserving cooking liquid. Assemble and attach fruit/vegetable strainer. Turn to speed 4 and strain vegetables. Combine strained mixture with reserved liquid and return to pot. Stir in horseradish and heat through. Serve hot with reserved bacon.

Nutritional Information:

213 Calories (kcal); 11g Total Fat; (48% calories from fat); 11g Protein; 16g Carbohydrate; 18mg Cholesterol; 1141mg Sodium