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Categories:
olive oil butter onion garlic vegetable broth bay leaves large gold potatoes thyme tomato buttermilk turkey ham extra lean parsley light sour cream
Viewed: 41 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 onion medium, chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 bay leaves large
- 4 yukon gold potatoes large, cubed
- 1 tablespoon thyme fresh leaves
- 1/4 cup sun dried tomato chopped
- 1 cup low fat buttermilk
- 1 cup turkey ham extra lean, chopped into small pieces
- 8 tablespoons parsley chopped
- 8 tablespoons light sour cream
Method
- 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.
