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
Instructions:
- 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.
