Dice onion, carrot, celery, and potato. Rinse the split peas.
Heat your soup pot and add the olive oil and onion. Cook for about 5 minutes, stirring as needed.
Add carrot and celery. Stir occasionally until softened.
Add garlic, bay leaves, herbs de Provence, smoked paprika, and turmeric powder. Cook until fragrant, about a minute.
Add split peas and water. Bring to a simmer and cook partially covered for about 45 minutes, stirring occasionally, until the split peas are soft.
Add potato and bouillon and continue simmering until potato is cooked through.
Blend half of the soup and add back to pot. Season with salt and pepper.