In a large pot over medium heat, add butter, diced onions, and diced carrots. Cover and cook until soft.
Once soft, add ham, along with Italian seasoning, celery seed, black pepper, and salt. Cook for 1-2 minutes until fragrant.
Then add 8 cups of water, along with chicken bouillon. Stir well until simmering.
Pour in bag of split peas. Stir well, then add bay leaves, cover and cook for 60 minutes, simmering and covered. Stir about every 10-15 minutes. As peas cook down the soup will begin to thicken. After 60 minutes, remove lid and stir in 1 cup of heavy cream. Cover and let simmer for an additional 15 minutes.
Serve warm and if desired, top with an additional drizzle of heavy cream and/or fresh parsley. Enjoy!
(Stores well in an airtight container for 3-5 days.)