Potato Soup with Sun Dried Tomato and Ham
Potato Soup with Sun Dried Tomato and Ham is a gluten free recipe with 8 servings. This hor d'oeuvre has 185 calories, 8g of protein, and 8g of fat per serving. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, garlic, onion, and a few other things to make it today. Autumn will be even more special with this recipe. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 42%, this dish is solid. Potato Soup with Sun Dried Tomato and Ham, Turkey, Ham & Sun-Dried Tomato Sub, and Ham, Cheese & Sun-Dried Tomato Omelet are very similar to this recipe.
Diets
Ingredients
olive oil
1 tablespoon
butter
1 tablespoon
onion
0.5 medium
garlic
2 cloves
vegetable broth
4 cups
bay leaves
2 large
yukon gold potatoes
4 large
thyme
1 tablespoon
sun tomato
0.25 cup
buttermilk
1 cup
extra turkey ham
1 cup
parsley
8 tablespoons
cream
8 tablespoons
Cooking in Steps
-
1Heat oil and butter in a Dutch oven or large pan over medium heat.
butter
cooking oil
dutch oven
frying pan -
2Add onions and cook for 5 minutes to soften.
onion
-
3Add 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.
vegetable broth
bay leaves
vegetable
potato
garlic
thyme
-
4When potatoes are tender add sun-dried tomatoes. Cook for another 5 minutes, remove bay leaves and add buttermilk.
sun dried tomatoes
bay leaves
buttermilk
potato
-
5Remove from heat and using an immersion blender, blend being sure to leave small chunks of potatoes.
potato
immersion blender -
6Add turkey ham and return to the burner for a few minutes to heat the ham through.
whole turkey
ham
-
7Serve with sour cream and parsley.
sour cream
parsley
