I don’t like to brag, but I am a darn good soup maker. But let’s face it, soup really isn’t very hard to make. All you need is a good recipe, your taste buds, and some tasty fresh ingredients. I saw this recipe in Bon Appétit many years ago and it has been a “keeper” ever since. It’s one of those dishes I find myself making for myself or for friends who request it from me time after time. It is comprised of three of my favorite things: onions, potatoes, and cheese…not just any cheese either, but one of my favorite, Roquefort. The Roquefort cheese that the original recipe called for yields some exemplary results. Unfortunately, it has gotten very expensive and as a result hard to find. You may not know this but most of the “Roquefort” you find in stores is not the real thing. According to European law only cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. Since you only need 4 ounces, you might want to spring for it; or, you may want to do what I do which is reach for one of my favorite blues, “Point Reyes” or “Maytag”. One of my favorite things about this recipe is that it is quick and easy to make, especially if you have an immersion blender. Like all potato soups it is the best thing around besides a loved one to warm you up on a cold night. This recipe is very basic and can be easily customized it to suit your own taste. If you are not fond of blue, any variety of cheese you like will work as long as it melts well. I hope you give the original a try before you change it up, and I hope you enjoy it as much as I do.