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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