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.
Recommended: 20 Old-World Polish Recipes Worth Trying Today
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
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Reviewed Nov. 5, 2009
"This was very bland. I didn't like it at all."