Creamy baked potato soup
6 servings
Ingredients
| Quantity | 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 |
| Salt and pepper; to taste | ||
| 1 | Smoked ham hock (or 1 ham bone) | |
| 1 | cup | Mashed potatoes |
Directions
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