Potato Roquefort Bisque Recipe

8 lg Potatoes, skins on and cut up 3 Onions, chopped
3 T Greek seasoning
1/4 C Olive Oil
Water to cover by 3" in soup pot
1 lg carton Sour cream
1 can Evaporated milk
1 stick Butter
Parsley, to taste
1 lb Roquefort, crumbled and blended coarsely in blender

Place potatoes, onions, Greek seasoning, olive oil, and enough water to cover by 3" in a soup pot. Boil until potatoes are tender. Cool and add sour cream, evaporated milk, butter, parsley, and Roquefort.