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Cucumber Potato Soup

 Cucumber Potato Soup
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.