1/4 cup butter
1-1/2 cups chopped onion
1 tablespoon minced garlic
1 cup chopped country ham
2 tablespoons all-purpose flour
3 cups chicken broth
4 cups unpeeled, chopped new potatoes
1-1/2 cups heavy cream
2 teaspoons fresh chopped thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
Garnish: additional chopped country 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 country ham, if
desired.