Split pea soup with bacon and potatoes

Peel the onion and slice it. Peel the 300 g of potatoes and cut them into roughly 2 cm cubes.

Rinse the 160 g of split peas under cold water, using the lid as a makeshift strainer, or right in the saucepan, pouring off the water carefully. They're dried: they'll cook all the way through in the soup.

Put the 120 g of diced bacon in the saucepan with 1 tbsp of olive oil over medium heat. Brown it, stirring.

Add the sliced onion to the bacon and let it sweat over medium heat until translucent. Add the rest of the olive oil (1 tbsp) if it sticks.

Add the split peas, the crumbled bouillon cube and 80 cl of water. Bring to a simmer, cover and cook over low heat.

Add the potato cubes to the saucepan. Cover and keep cooking over low heat until the peas and potatoes are tender, that's 40 min of cooking total for the peas.

Taste, then add 1 pinch of salt and 1 pinch of pepper. Lightly mash some of the peas and potatoes with the wooden spoon to thicken it.

Serve the soup hot in two bowls, without draining it.