Potato soup with ham, soft cheese on chicken broth

Diced potatoes, onions and ham.
Heat the vegetable oil in a saucepan and fry the ham over medium heat.
Put the ham on a plate and set aside (we will need it at the end)
Melt butter in a saucepan.
Fry the onion until golden.
Add flour and mix well.
Pour in chicken broth and milk.
Add the potatoes and cook over medium heat for about 15-25 minutes (depends on how quickly the potatoes are cooked).
Put the fried ham in a saucepan.
Add salt and pepper to taste
Add sour cream and cheese, mix well

Potatoes are a starchy vegetable from the Solanaceae family. The underground part of the plant, which is called the tuber, is used for food. Potatoes are the fourth most popular food crop in the world. Its fame is second only to rice, wheat and corn.
Several hundred varieties of potatoes are known today. They vary in size, shape, color, smell and starch content. As they mature, young and old potatoes are distinguished. The peel of most ripe fruits is brown, yellow or reddish, it can be smooth or rough. Meanwhile, there are more unusual representatives of the species – with a purple peel, and some have the same rich purple flesh. Today, this vegetable with a once sad reputation is one of the most consumed in the world. For commercial purposes, it is grown in Russia, Poland, India, China, the USA and many other countries.
When choosing potatoes, it is important to consider for what purposes the vegetable should serve. Highly starchy varieties (Elizabeth, Blue-eyed, Adretta, Lorch) are considered ideal for puree. Such tubers are quickly cooked and easily boiled, turning into a tender puree. For soups, it is important to choose potatoes from varieties with a small amount of starch. As a rule, Red Scarlett, Luck, Leader, Nikulinsky are suitable for such purposes. They will not boil and will not spoil the look and taste of the soup. If you plan to cook fried potatoes, then pay attention to the varieties in which the starch does not disintegrate, so that the finished potatoes retain their shape. Potatoes from the varieties Nadezhda, Felox, Kolobok, Leader are ideal for frying.
There is also a classification according to which all vegetable varieties are divided into 4 classes:
group A – does not boil, minimum starch;
group B – poorly boiled, suitable for making chips;
group C – strongly boiled, suitable for cooking French fries; group D – very quickly boiled, good for mashed potatoes.
Potato connoisseurs also distinguish varieties by the color of the peel: white: White Dew, Minevra, Tiras; they contain a lot of vitamin C and starch, they boil quickly; red: Sheri, Red Tamb, Rose Finn Apple, Kamensky; they are rich in antioxidants, do not boil, suitable for long-term storage; yellow: Symphony, Vineta, Rosalind; vegetables are rich in carotene, with a sweet taste, poorly boiled.