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Creamy Baked Potato Soup


Yield: 6 servings

6 md Potatoes; peeled and diced
4 tablespoon Butter
4 tablespoon Flour
1 md Onion; peeled and chopped
6 cup Milk
1/2 tsp Thyme leaves
Salt and pepper; to taste
1 Smoked ham hock (or 1 ham bone)
1 cup Mashed potatoes

In a Dutch oven, heat butter and sauté onions until lightly browned. Add flour and continue cooking for 1 minute. Add milk stirring until mixture is smooth and begins to thicken slightly. Add thyme leaves, smoked ham hock, and mashed potatoes. Place covered in a preheated 350-degree oven and bake for 1 hour or until potatoes are tender. If soup is too thick thin with a little cold milk. Season with salt and pepper and garnish individual bowls with chopped fresh parsley and grated carrot.




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