Cucumber-and-Potato Soup
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds large Idaho potatoes, peeled and cut into ½-inch dice
- 2pounds cucumbers, peeled, seeded and diced
- 2large white onions, peeled and minced
- 2½cups milk
- 1½cups heavy cream
- 1bunch fresh dill, chopped
- 2teaspoons salt
- White pepper to taste
Nutritional analysis per serving (8 servings)
409 calories; 19 grams fat; 12 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 10 grams protein; 645 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the potatoes in a large pot, cover with cold water, bring to a boil over high heat, reduce heat to medium and cook until tender, about 10 minutes. Reduce heat to a simmer and add the cucumbers and onion. Simmer for 5 more minutes.
- Step 2
Add the milk, cream, dill, salt and white pepper and chill.
Private Notes
Comments
Is this served warm or cold?
You include the cooking water in the soup? I feel like it would be better to strain it and then add a vegetable of chicken broth, but I do wonder how much. And then do you chill it? Wait for the potatoes to chill? Is this cold or hot? Would love to know from anyone who has made this.
Is this served warm or cold?
I didn't have any dairy so I used chicken broth instead of water. Blended it with a Smart Stick. Served it warm. Lovely.
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