Ingredients
- 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
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: www.azjerome.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Potato Roquefort Bisque