Potato Cucumber Soup Recipe

1 1 1
Potato Cucumber Soup Recipe
Potato Cucumber Soup Recipe photo by Taste of Home
Publisher Photo

Potato Cucumber Soup Recipe

Read Reviews
1 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 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 dried dill weed

Directions

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 food processor or blender until smooth. Return to the saucepan. Stir in cream, milk, onion and cucumber. Add additional milk if soup is too thick. Simmer over low heat, stirring occasionally, for 5 minutes. Season with dill. Yield: 2 quarts.
Originally published as Potato Cucumber Soup in Reminisce September/October 1992, p51

Nutritional Facts

1 cup: 216 calories, 12g fat (8g saturated fat), 45mg cholesterol, 476mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 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 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 dried 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. Puree in a food processor or blender until smooth. Return to the saucepan. Stir in cream, milk, onion and cucumber. Add additional milk if soup is too thick. Simmer over low heat, stirring occasionally, for 5 minutes. Season with dill. Yield: 2 quarts.
Originally published as Potato Cucumber Soup in Reminisce September/October 1992, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPotato Cucumber Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dolfinz42 User ID: 2992084 16557
Reviewed Nov. 5, 2009

"This was very bland. I didn't like it at all."

Loading Image