Ham, Broccoli, and Potato Soup

This came from Paula Deen
Makes 6-8 servings

1/4 c butter
4 c frozen Southern-style hash brown potatoes
1 c frozen chopped onion
2 t minced garlic
3 T flour
1 (32 oz) box low-sodium chicken broth
2 c whole milk
2 c frozen chopped broccoli, thawed and drained
1 (8oz) package mini diced cooked ham
1/2 t salt
1/2 t ground black pepper
1 c sour cream
1 (5 oz) package shredded Swiss cheese

In a large Dutch oven, melt the butter over medium heat. Add the hash browns, onion and garlic; cook for 5-6 minutes, stirring frequently, or until hash browns are tender. Add flour; cook for 2 minutes, stirring constantly. Stir in chicken broth and milk; cook for 5-6 minutes, or until slightly thickened. Add broccoli, ham, salt, and pepper; cook for 10 minutes, stirring frequently. Add sour cream and cheese, stirring until cheese is melted and soup is heated through.