Potato, Onion & Roquefort Soup Serves 6

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until tender, about 10 min. Add potatoes and 4 c stock. Simmer until potatoes are tender, stirring occasionally, about 30 min. Add cream and cheese and stir until the cheese melts. Puree in blender. Return to pan and thin w additional stock if necessary.

Butter 3 T unsalted
Onion 2 medium, chopped
Garlic 1 large clove, minced
Stock 4 (or more) c chicken
Heavy Cream 1 c
Cheese, Roquefort 0.5 c crumbled