Loaded baked potato soup

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