Creamy Split Pea Soup

1/2 pound sliced bacon, diced
1 large onion, chopped
2 celery ribs, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

In a soup kettle, cook bacon over medium heat until crisp.  Remove bacon to paper towels. Add onion and celery to drippings.  Saute until vegetables are tender, drain.  Add the peas, water, potatoes, ham, salt, bay leaf and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 45 minutes or until peas are very tender, stirring occasionally.  Discard bay leaf.

Cool slightly.  Process in small batches in a blender until smooth.  Return to pot and stir in cream.  Heat through.  Garnish with reserved bacon.

*Originally from Allrecipes