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.