Source:

Randy Pollack via Searchable Online Archive of Recipes

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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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