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

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4.5 3 3
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

1 cup: 131 calories, 0g fat (0g saturated fat), 2mg cholesterol, 631mg sodium, 27g carbohydrate (0g sugars, 0g fiber), 6g protein Diabetic Exchanges: 1 starch, 1 vegetable, 0 fat-free milk.

Directions

  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


Reviews for Cucumber Potato Soup

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
darima 253082
Reviewed Aug. 23, 2016

"I love potatoes and cucumbers so I love this soup. I used canned milk."

MY REVIEW
1bigfarm 1233
Reviewed Jul. 31, 2012

"Great soup. The family loved it."

MY REVIEW
jawsy2 583
Reviewed Jan. 27, 2010

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

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