In my experience, people can either take them or leave them.
I’m referring to sun dried tomatoes. Folks either love the sweet taste of these ruby gems, or they shun anything made with them.
I’ve discovered a potato soup recipe that would turn even the most die-hard sun dried tomato hater into a convert. I used colorful Yukon Gold potatoes and buttermilk to mellow their distinctive flavor, then added tiny chunks of ham to give this hearty soup a meaty appeal.
I left the skin on my potatoes – no use wasting nutritious food. Didn’t your mother tell you the vitamins are in the skin? Seems there was some truth to mom’s advice.
Healthy cooking tip . . .
Invest in an immersion blender. They make quick work of pureeing soups. The blender you see here cost less than $30 and was worth every penny. As careful as I am, I’ve managed to spray hot soup all over my kitchen using my blender. Now all I do is take the food off the burner, wait for the bubbles to subside, then gently puree. No mess, and no fuss.
Serves 8 - 1 cup servings
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ 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
- ¼ cup sun dried tomato, chopped
- 1 cup low fat buttermilk
- 1 cup extra lean turkey ham, chopped into small pieces
- 8 tablespoons parsley, chopped
- 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.
Nutrition Per Serving:
Calories: 191, Weight Watchers PointsPlus 5
Total Fat: 5.46g
Total Carbs: 26.53g
Dietary Fiber: 2.12g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.