Potato Cucumber Soup Recipe
During the Depression we could buy a wheat sack full of fresh vegetables for 50¢. It was a "you-dig", "you-sack" arrangement. My mother took advantage of this annual food windfall and had a variety of recipes to accommodate it. One of our family favorites was this soup.
- 3 cups cold water
- 6 medium potatoes (about 2 pounds), peeled and cubed
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 1 cup milk
- 1 teaspoon grated onion
- 1 large or 2 medium cucumbers, peeled, seeded and diced
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dill weed
- 1. In a large saucepan, bring water, potatoes, salt and pepper to a boil. Reduce heat to simmer. Cook, uncovered, until potatoes are tender. Cool.
- 2. Puree in a blender until smooth. Return to the saucepan. Stir in the cream, milk, onion and cucumber. Add additional milk if soup is too thick. Cook and stir over low heat for 5 minutes. Season with dill. Yield: 2 quarts.
1 cup: 216 calories, 12g fat (8g saturated fat), 45mg cholesterol, 476mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 4g protein.
Reviews for Potato Cucumber Soup
Reviewed Nov. 5, 2009
"This was very bland. I didn't like it at all."
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