Potato Soup with Sun Dried Tomato and Ham

Photo: Kristi Rimkus

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

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.

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.

Add turkey ham and return to the burner for a few minutes to heat the ham through. Serve with sour cream and parsley.