Potato & Cucumber Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 4 | medium |
potatoes
peeled and diced |
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
water
cold |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
milk
|
|
| 1 | each |
scallions, spring or green onions
grated |
|
| 1 | teaspoon |
dill weed
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 4 | medium |
potatoes
peeled and diced |
|
| 5 | ml |
salt
|
|
| 473 | ml |
water
cold |
|
| 1.3 | ml |
white pepper
ground |
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
milk
|
|
| 1 | each |
scallions, spring or green onions
grated |
|
| 5 | ml |
dill weed
dried |
|
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.
