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Creamy Baked Potato Soup Recipe
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6 md Potatoes; peeled and diced 4 tb Butter 4 tb Flour 1 md Onion; peeled and chopped 6 c Milk 1/2 ts Thyme leaves Salt and pepper; to taste 1 Smoked ham hock (or 1 ham bo 1 c Mashed potatoes; *see note Recipe by: Randy Pollak In a dutch oven, heat butter and saute 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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