1/4 c butter
1-1/2 c chopped onion
1 T minced garlic
1 c chopped ham
2 T flour
3 c chicken broth
4 c unpeeled, chopped new potatoes
1-1/2 c half and half
1 tsp dried thyme
1/2 tsp pepper
1 c shredded sharp Cheddar cheese
1/2 c sour cream
In soup pot, over medium-high heat, melt butter. Add onion, and ham, cook for approximately 3 minutes and add garlic and cook for 1 minute more.
Add flour and stir for approximately 1 minute, 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, until potatoes are tender.
With a potato masher, mash some of the potatoes unto chunks.
Add cream, thyme, pepper and cook 2 minutes.
Stir in cheese and sour cream until well blended.