Title: Creamy Baked Potato Soup
Categories: Soup
Yield: 6 Servings

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
Sal	t an	d 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.

From: Serge Cyr Date: 08 Dec 96 National Cooking Echo Ä

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