Potato Soup with Sun Dried Tomato and Ham
By: Kristi Rimkus
Published: Wednesday, June 22, 2011 - 6:28am

Ingredients




1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 large bay leaves
4 large Yukon Gold potatoes, cubed
1 tablespoon thyme, fresh leaves
1/4 cup sun dried tomato, chopped
1 cup low fat buttermilk
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.