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Old Fashioned Potato Soup - Creamy Baked Potato Soup
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Randy Pollack via Searchable Online Archive of Recipes

Serves/Makes:6 servings

  • 6 med Potatoes, peeled and diced
  • 4 tbsp (60 ml) Butter
  • 4 tbsp (60 ml) Flour
  • 1 med Onion, peeled and chopped
  • 6 cups (1425 ml) Milk
  • 1/2 tsp (2 ml) Thyme leaves, dried
  • Salt and pepper to taste
  • 1 Smoked ham hock or 1 ham bone
  • 1 cup (225 ml) Mashed potatoes
  • Garnishes:
  • Fresh parsley, chopped
  • Carrot, grated
  • 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, ham hock/bone and mashed potatoes.
  • Cover and place in preheated 350 degree (175 C.) oven; bake for 1 hour or until diced potatoes are tender.
  • If soup is too thick, think with a little cold milk.
  • Season with salt and pepper.
  • Garnish individual bowls with chopped fresh parsley and grated carrot.

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