Potato Soup with Sun Dried Tomato and Ham

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
2 cloves garlic, minced
2 large bay leaves
4 large Yukon Gold potatoes, cubed
1 tablespoon thyme, fresh leaves
1/4 cup sun dried tomato, chopped
1 cup extra lean turkey ham, chopped into small pieces
8 tablespoons parsley, chopped
8 tablespoons light sour cream

Preparation

1
Heat oil and butter in a Dutch oven or large pan over medium heat. Add onions and cook for 5 minutes to soften. Add garlic and cook another few minutes. Then add vegetable broth, potatoes, bay leaves, and thyme. Bring to a boil and cover. Cook for 20 minutes until vegetables are very tender.
2
When potatoes are tender add sun-dried tomatoes. Cook for another 5 minutes, remove bay leaves and add buttermilk. Remove from heat and using an immersion blender, blend being sure to leave small chunks of potatoes.
3
Add turkey ham and return to the burner for a few minutes to heat the ham through. Serve with sour cream and parsley.

 



About

This hearty soup makes the perfect weekday lunch, or light evening meal.

Yield:

8.0

Added:

June 22, 2011

Creator:

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