Cucumber Potato Soup

Name: Cucumber Potato Soup
Prep time: 20 min
Cook time: 10 min
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

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

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

Text Ingredients

Directions

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.

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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