Creamy Cheddar Potato Soup

Place cubed potatoes into a glass dish and cook in the microwave oven for 7 to 10 minutes or until soft.

While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to the boil, then reduce heat to medium and simmer for 5 to 10 minutes or until slightly thickened.

Stir in the potatoes and onion and cook for 5 more minutes. Stir in the soured cream and Cheddar cheese until melted and well blended. Season with salt and pepper.