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Place the potatoes, water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12-14 minutes until potatoes are tender and bouillon is dissolved, stirring once.
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In a small bowl, combine the flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes. Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese. Cook 3 minutes longer or until cheese is melted. Sprinkle with pepper if desired.
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