Heat some olive oil in a large sauce pot over medium heat and add the mirepoix to sauté until the onions are transparent. Add the garlic and sauté for another minute until fragrant. Don't brown the garlic.

Adds the stock, split peas, potatoes, and bay leaf and bring to a simmer. Simmer the soup until the peas are tender, about 45 minutes. Remove the bay leaf.

Purée the soup until smooth using a blender. Taste and season with salt and pepper.