Potato Soup with Sun Dried Tomato and Ham
This hearty soup makes the perfect weekday lunch, or light evening meal.
Total Steps
3
Ingredients
13
Tools Needed
2
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 0.5 medium onion, chopped
- 2 clove garlic, minced
- 4 cup vegetable broth
- 2 large bay leaves
- 4 large Yukon Gold potatoes, cubed
- 1 tablespoon thyme, fresh leaves
- 0.25 cup sun dried tomato, chopped
- 1 cup low fat buttermilk
- 1 cup extra lean turkey ham, chopped into small pieces
- 8 tablespoon parsley, chopped
- 8 tablespoon light sour cream
Instructions
Step 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 for a few more minutes. Then add vegetable broth, potatoes, bay leaves, and thyme. Bring to a boil, then cover and cook for 20 minutes until vegetables are very tender.
Step 2
Once potatoes are tender, add sun-dried tomatoes and cook for another 5 minutes. Remove the bay leaves and stir in the buttermilk. Remove from heat and using an immersion blender, blend the soup, making sure to leave small chunks of potatoes.
Step 3
Add turkey ham and return the soup to the burner for a few minutes to heat the ham through. Serve warm, garnished with sour cream and chopped parsley.