| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Soups | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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