Creamy baked potato soup

Yield: 6 servings

Measure Ingredient
6 mediums Potatoes; peeled and diced
4 tablespoons Butter
4 tablespoons Flour
1 medium Onion; peeled and chopped
6 cups Milk
½ teaspoon Thyme leaves
\N \N Salt and pepper; to taste
1 \N Smoked ham hock (or 1 ham bone)
1 cup Mashed potatoes

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.

Submitted By LINDA FIELDS On 01-11-95

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