Creamy Baked Potato Soup
Submitted by Freckles
Thick, creamy potato soup baked in the oven with a smoked ham hock, thyme, and milk. A hands-off Dutch oven recipe that simmers itself into hearty, smoky comfort.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minMost potato soups happen on the stovetop, but this one takes a different path straight into the oven, and the results are worth it.
Diced potatoes and mashed potatoes combine in a milk-based soup with sautéed onions, thyme, and a whole smoked ham hock that infuses everything with deep, smoky richness as it bakes low and slow for an hour.
The oven’s even heat means no scorching, no constant stirring, and a thick, velvety texture you can’t get from a quick simmer.
Garnish with fresh parsley and grated carrot for a bowl that warms you to the bone.
Pro Tips
- Using both diced and mashed potatoes gives the soup body and texture; the mashed potatoes thicken the broth while the diced ones add hearty chunks.
- A smoked ham hock is doing all the heavy flavor lifting here, so use a good quality one from a butcher if you can.
- Check the soup after 45 minutes; if it’s thicker than you’d like, stir in cold milk a splash at a time to thin it out.
- Pull the ham hock out before serving, shred any meat off the bone, and stir it back into the soup.
Ingredients
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.
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