Creamy Baked Potato Soup

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.