Back to Cucumber Potato Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cucumber Potato Soup Recipe

Cucumber Potato Soup Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Cucumber Potato Soup

Sort By :
MY REVIEW
1bigfarm
Reviewed Jul. 31, 2012

"Great soup. The family loved it."

MY REVIEW
jawsy2
Reviewed Jan. 27, 2010

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

Loading Image