Cook the Veggies: In a big saucepan, warm the olive oil on medium heat. Toss in the diced onion, carrots, and celery, cooking for 5 to 7 minutes until they begin to soften. Add the minced garlic and sauté for another minute, allowing the aroma to develop.

Season the Base: Add the onion powder, red pepper flakes, a pinch of kosher salt, and freshly ground black pepper. Mix everything together and continue cooking for an additional minute to let the flavors blend.

Add the Potatoes and Split Peas: Add the chopped yellow potatoes and rinsed split peas to the pot, stirring everything together.

Pour in the Broth: Pour in the chicken broth, starting with 9 cups and adding more later if needed. Drop in the bay leaves, then bring the soup to a boil.

Simmer the Soup: Once boiling, reduce the heat to low and cover the pot. Simmer the soup for about 45-55 minutes, or until the split peas and potatoes are soft and the soup has thickened. Stir occasionally to prevent sticking and add more broth if the soup becomes too thick.

Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or red pepper flakes if desired. Remove the bay leaves before serving.

Serve: For an extra creamy finish, stir in a splash of half and half just before serving, or serve it on the side for those who prefer a richer soup. Enjoy the soup hot with crusty bread or on its own for a wholesome, cozy meal.