Cucumber Potato Soup Recipe
Cucumber Potato Soup Recipe photo by Taste of Home

Cucumber Potato Soup Recipe

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Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. —Robert Breno Strongsville, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 medium potatoes, peeled and diced
  • 1 teaspoon salt
  • 2 cups water
  • 1 medium cucumber, peeled, diced and seeded
  • 1/4 teaspoon white pepper
  • 1 cup heavy whipping cream or 1 cup milk
  • 1/2 cup milk
  • 1 green onion, sliced
  • 1 teaspoon dill weed or 1 tablespoon minced fresh dill
  • Additional salt and pepper to taste

Nutritional Facts

Diabetic Exchanges: One serving (prepared with skim milk) equals 1 starch 1/2 skim milk 1 vegetable; also 131 calories, 631 mg sodium, 2 mg cholesterol, 27 gm carbohydrate, 6 gm protein, trace fat.


  1. In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan.
  2. Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold. Yield: 4 servings.
Originally published as Cucumber Potato Soup in Taste of Home April/May 1993, p25

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Reviewed Jul. 31, 2012

"Great soup. The family loved it."

Reviewed Jan. 27, 2010

"Surprisingly good. Bragged about this recipe a lot."

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