Taste of Home
Cucumber Potato Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 medium potatoes, peeled and diced
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1 teaspoon salt
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2 cups water
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1 medium cucumber, peeled, diced and seeded
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1/4 teaspoon white pepper
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1 cup heavy whipping cream or 1 cup milk
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1/2 cup milk
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1 green onion, sliced
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1 teaspoon dill weed or 1 tablespoon minced fresh dill
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Additional salt and pepper to taste
Directions
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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.
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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.
Nutrition Facts
1 cup: 131 calories, 0 fat (0 saturated fat), 2mg cholesterol, 631mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat-free milk.
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