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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 antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:44%

Spoonacular Score: 44%

 

Potato Soup with Sun Dried Tomato and Ham is a gluten free recipe with 8 servings. This hor d'oeuvre has 185 calories, 8g of protein, and 8g of fat per serving. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley, garlic, onion, and a few other things to make it today. Autumn will be even more special with this recipe. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 42%, this dish is solid. Potato Soup with Sun Dried Tomato and Ham, Turkey, Ham & Sun-Dried Tomato Sub, and Ham, Cheese & Sun-Dried Tomato Omelet are very similar to this recipe.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruinart Brut rosé ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 56 dollars per bottle.

Ruinart Brut Rose ( half-bottle)

*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.

» Get this wine on Wine.com

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
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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
$0.38
$1.79
$0.49
$0.47
$1.27
$0.65
$9.85
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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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