Melt 3 tbl. butter in a large saucepan. Add 1-2 c. chopped onion. Cook until limp and brown. Add 1 tsp. minced garlic. Add 3 potatoes that have been cut into 1' chunks. Stir well until coated with butter. Cook for about 5 minutes.

Add 2 c. of chicken or veggie stock. Simmer until potatoes are tender. Remove from heat and cool.

Add 1 c. half and half. Gently reheat the soup—don't boil. Stir in ½ c. Roquefort cheese. You may transfer soup to a blender and blend until smooth or leave chunky—whatever you prefer. Garnish with cheese and salt and pepper.