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Potato & Cucumber Soup

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 medium cucumbers
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4 medium potatoes
peeled and diced
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1 teaspoon salt
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2 cups water
cold
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¼ teaspoon white pepper
ground
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1 cup heavy whipping cream
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½ cup milk
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1 each scallions, spring or green onions
grated
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1 teaspoon dill weed
dried
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Ingredients

Amount Measure Ingredient Features
1 medium cucumbers
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4 medium potatoes
peeled and diced
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5 ml salt
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473 ml water
cold
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1.3 ml white pepper
ground
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237 ml heavy whipping cream
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118 ml milk
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1 each scallions, spring or green onions
grated
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5 ml dill weed
dried
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Directions

Peel the cucumber and slice it lengthwise.

Scoop out seeds with a spoon and discard.

Dice cucumber.

In a heavy 2½ quart saucepan boil potatoes in salted water until the potatoes are very soft.

Pour potatoes and cooking liquid into a sieve or food mill or ricer set over a large bowl.

Force potatoes through.

Return to saucepan.

Stir in pepper, cream, milk, grated onion and the cucumber.

Simmer gently for 5 minutes or until the cucumber is tender.

Add dill and season to taste.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 37156% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 640mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 14%
Sugars g
Protein 11g
Vitamin A 21% Vitamin C 25%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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