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Potato Soup with Sun Dried Tomato and Ham

 
One serving costs about $1.23

$1.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free soup
spoonacular Score:41%

Spoonacular Score: 41%

 

Potato Soup with Sun Dried Tomato and Ham might be just the soup you are searching for. This recipe serves 8 and costs $1.23 per serving. Watching your figure? This gluten free recipe has 176 calories, 8g of protein, and 9g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around around 45 minutes. Autumn will be even more special with this recipe. It is brought to you by Foodista. A mixture of extra turkey ham, vegetable broth, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Users who liked this recipe also liked Potato Soup with Sun Dried Tomato and Ham, Turkey, Ham & Sun-Dried Tomato Sub, and Ham, Cheese & Sun-Dried Tomato Omelet.

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
1 Tbsp
1 Tbsp butter
butter
0.5 medium
0.5 medium onion
onion
2 cloves
2 cloves garlic
garlic
4 cups
4 cups vegetable broth
vegetable broth
2 large
2 large bay leaves
bay leaves
4 large
4 large yukon gold potatoes
yukon gold potatoes
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
0.25 cup
0.25 cup sun dried tomato
sun dried tomato
1 cup
1 cup low fat buttermilk
low fat buttermilk
1 cup
1 cup lean ham
lean ham
8 Tbsps
8 Tbsps parsley
parsley
8 Tbsps
8 Tbsps light sour cream
light sour cream
1 Tbsp olive oil
1 Tbsp
olive oil
1 Tbsp butter
1 Tbsp
butter
0.5 medium onion
0.5 medium
onion
2 cloves garlic
2 cloves
garlic
4 cups vegetable broth
4 cups
vegetable broth
2 large bay leaves
2 large
bay leaves
4 large yukon gold potatoes
4 large
yukon gold potatoes
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
0.25 cup sun dried tomato
0.25 cup
sun dried tomato
1 cup low fat buttermilk
1 cup
low fat buttermilk
1 cup lean ham
1 cup
lean ham
8 Tbsps parsley
8 Tbsps
parsley
8 Tbsps light sour cream
8 Tbsps
light sour cream

Equipment

immersion blender
immersion blender
dutch oven
dutch oven
frying pan
frying pan
immersion blender
immersion blender
dutch oven
dutch oven
frying pan
frying pan


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
1 tablespoon olive oil
1 tablespoon butter
½ mediums onion
2 cloves garlic
4 cups vegetable broth
2 larges bay leaves
4 larges yukon gold potatoes
1 tablespoon fresh thyme
¼ cups sun dried tomato
1 cup low fat buttermilk
1 cup lean ham
8 tablespoons parsley
8 tablespoons light sour cream
Price
$0.17
$0.12
$0.12
$0.13
$3.02
$0.04
$1.21
$0.37
$1.79
$0.49
$0.47
$1.27
$0.65
$9.85

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
192k Calories
7g Protein
8g Total Fat
21g Carbs
8% Health Score
Limit These
Calories
192k
10%

Fat
8g
14%

  Saturated Fat
3g
24%

Carbohydrates
21g
7%

  Sugar
5g
6%

Cholesterol
22mg
7%

Sodium
747mg
33%

Get Enough Of These
Protein
7g
15%

Vitamin K
70µg
67%

Vitamin C
25mg
31%

Vitamin B6
0.37mg
19%

Potassium
629mg
18%

Vitamin A
794IU
16%

Phosphorus
145mg
15%

Vitamin B1
0.21mg
14%

Manganese
0.24mg
12%

Fiber
2g
11%

Vitamin B3
2mg
11%

Magnesium
38mg
10%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Copper
0.18mg
9%

Selenium
5µg
8%

Calcium
75mg
8%

Folate
26µg
7%

Zinc
0.97mg
6%

Vitamin B5
0.56mg
6%

Vitamin B12
0.21µg
4%

Vitamin E
0.46mg
3%

Vitamin D
0.2µg
1%

covered percent of daily need

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