Loaded baked potato soup

Directions:

1. Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.
2. Carefully halve the potatoes and let them cool. 
3. Once cool enough to handle, remove the skins, and cut them into chunks.
4. In a large pot, melt the butter over medium-low heat. 
5. Slowly whisk the flour into the pan and stir for 1 to 2 minutes.
6. Slowly whisk in the milk and half-and-half.
7. Keep whisking until smooth.
8. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
9. Stir in the remaining cheese and the sour cream. Remove the pot from the heat. 
10. Stir in the potatoes and onion, and cook for 5 more minutes.
11. Season with salt and pepper.

Tips and tricks:

• microwave your potatoes to cut down on the cooking time.
• Preheat the oven to 350° and bake the potatoes directly on the rack for 45 minutes or until fork tender, if you desire.
• Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a “boiled” taste and texture.
• Pair them with a leafy green salad, a piping hot bowl of soup, or your favorite protein.