Title: Creamy Baked Potato Soup
Categories: Soups
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
Salt and 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini