Creamy Baked Potato Soup
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
peeled and diced |
|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | medium |
onions
peeled and chopped |
|
| 6 | cups |
milk
|
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
ham hock
|
*
|
| 1 | cup |
mashed potatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
peeled and diced |
|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1 | medium |
onions
peeled and chopped |
|
| 1.4 | l |
milk
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
ham hock
|
*
|
| 237 | ml |
mashed potatoes
|
|
Directions
In a dutch oven, heat butter and sauté 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.
