Melt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.
Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper flakes; simmer 5 minutes, stirring occasionally. Stir in ham; heat through. Stir in spinach until wilted, about 2 minutes.
Stir in 1-1/4 cups cheese until melted; ladle into shallow soup bowls. Top with remaining 1/2 cup cheese and croutons.
All materials are courtesy of Sargento Cheeses. For more, visit sargento.com
This farm news was published in the April 5, 2006 issue of Farm World.