Potato Soup with Sun Dried Tomato and Ham

Directions

1. 1
   Heat oil and butter in a Dutch oven or large pan over medium heat.
2. 2
   Add onions and cook for 5 minutes to soften.
3. 3
   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.
4. 4
   When potatoes are tender add sun-dried tomatoes. Cook for another 5 minutes, remove bay leaves and add buttermilk.
5. 5
   Remove from heat and using an immersion blender, blend being sure to leave small chunks of potatoes.
6. 6
   Add turkey ham and return to the burner for a few minutes to heat the ham through.
7. 7
   Serve with sour cream and parsley.