Crockpot Pea Soup

Crockpot Pea Soup
1 lb. dried split peas, rinsed and picked over
1 leek, cleaned well and chopped
2 stalks celery, chopped
2 carrots, chopped
1 potato, peeled and chopped
1 clove garlic, minced
8 cups water or vegetable stock
2 bay leaves
1/4 cup chopped parsley
1 tsp. oregano
Himalayan or sea salt and black pepper to taste
chopped parsley for garnish--optional

Directions:

Combine all ingredients in a 5-6 quart crockpot/slow cooker. Cook on low for approximately 7-8 hours. For a smooth soup, puree in the pot with a hand blender, or transfer in batches to a blender or food processor and process to desired consistency. Garnish with additional chopped parsley, if desired.