Heat the olive oil in a large pot over medium heat. Add the onions, garlic, celery and carrots. Sauté for 5-10 minutes, stirring frequently, until the onions are soft.
Add the potatoes, split peas, smoked paprika, thyme, oregano, broth and liquid smoke, if using for an extra smoky flavor. Stir well.
Turn the heat to high and bring the soup to a boil, then lower heat, cover and simmer for about 45 minutes, until the peas are broken down and the soup has thickened.
For a creamier texture, use an immersion blender to blend a few times in the pot. Taste; add salt as desired. Serve immediately and enjoy!
