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- Randy Pollack via Searchable Online Archive of Recipes
- 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
- 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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