Ham and Potato Soup

¼ cup butter
1 ½ cups chopped onion
1 T minced garlic
1 cup chopped ham
2 T flour
3 cups chicken broth
4 cups, peeled and diced potatoes
1 ½ cups heavy cream
½ tsp dried thyme flakes, or 2 tsp fresh chopped thyme
½ tsp red pepper flakes
½ tsp ground black pepper
1 cup shredded sharp Cheddar cheese
½ cup sour cream
Garnish:  additional chopped ham

In a large stockpot, over medium-high heat, melt butter. 
Add onion, garlic, and ham; cook for approximately 4 minutes, or until onion is soft and ham begins to brown.
Add flour and stir for approximately 1 minute, or until well blended.
Add broth and stir; cook until thickened and bubbly.
Add potatoes; bring to a simmer.  Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.
With a potato masher, mash potatoes until only a few chunks remain.
Add cream, thyme, red pepper flakes, and black pepper; cook for 2 minutes.
Stir in cheese and sour cream until well blended.
Garnish with additional chopped ham, if desired.