Begin heating a large pot over medium-high heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, reserving the fat in the pot.

Add the finely chopped yellow onion, celery, and diced carrots to the pot with the bacon fat. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for an additional minute.

Pour in the chicken stock, then add the rinsed split peas, thyme, smoked paprika, sea salt, and black pepper. Stir well and bring to a rolling boil, which takes about 5 minutes.

Once boiling, reduce heat to low and cover. Simmer gently for about 45 minutes, stirring occasionally until the peas are soft and the soup thickens.

For a creamier soup, blend part of the mixture with an immersion blender or carefully transfer half to a blender, blend until smooth, and return it to the pot.

Finally, stir in the reserved crispy bacon and any diced smoked ham if using. Heat through for another 5 minutes, adjusting seasoning if needed. Serve hot, garnished with fresh parsley.