• 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.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Potato Roquefort Bisque