Preheat oven to 350 degrees. Place bacon on baking pan and bake until crisp (about 10 minutes per side). DO NOT DISCARD BACON GREASE!

Once bacon is done cooking, place bacon on paper towel to cool and drain, then pour bacon grease into a large pot on. Heat up grease on medium heat. Add onion, celery, and carrots, sauté until tender. Add garlic and sauté 1 minute longer.

Add chicken broth, water, split peas, bay leaves, and Tony Chachere's to large pot containing onion, celery, carrots, and garlic mixture.

Add in ham bone making sure it is completely or almost completely covered. Bring mixture to a boil, then reduce to a simmer and cover. You will keep the mixture simmering, stirring occasionally, until the peas have softened and broken down and the ham meat is peeling from the bone.

Once bacon has cooled, break into chunks and stir into soup.

Once the peas have broken down and the meat is peeling from the bone, remove ham bone. Cut remaining meat on bone into small chunks and add back to soup. Add the diced ham and the drained/strained new potatoes. Stir soup and then simmer for an additional 10 minutes to 20 minutes, stirring occasinally. Then serve.