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Potato Cucumber Soup

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


  • 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


  • In a large saucepan, bring water, potatoes, salt and pepper to a
  • boil. Reduce heat to simmer. Cook, uncovered, until potatoes are
  • tender. Cool.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 216 calories, 12 g fat (8 g saturated fat), 45 mg cholesterol, 476 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.