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.