Potato Soup With Sun Dried Tomato And Ham

• 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

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.

olive oil, butter, onion, garlic, vegetable broth, bay leaves large, gold potatoes, thyme, tomato, buttermilk, turkey ham extra lean, parsley, light sour cream

Taken from www.yummly.com/recipe/Potato-Soup-with-Sun-Dried-Tomato-and-Ham-1668784 (may not work)