Cucumber potato soup

1 servings

Ingredients

Quantity Ingredient
4 mediums Potatoes -- peeled and
Diced
1 teaspoon Salt
2 cups Water
1 medium Cucumber -- peeled/seeded/sl
Ced
¼ teaspoon White pepper
1 cup Heavy cream -- or milk
½ cup Milk
1 Green onion
1 teaspoon Dried dill weed
Or 1 tablespoon chopped
Fresh dill
Additional salt and pepper
To taste
Sliced

Directions

In a large saucepan, cook potatoes in salted water until very soft.

Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold. Yield: 4 servings. Diabetic Exehanges: One serving (prepared with skim milk) equals 1 starch, ½ skim milk, 1 vegetable; also 131 calories, 631 mg sodium, 2 mg cholesterol, 27 gm carbohydrate, 6 gm protein, trace fat

Recipe By : Taste of Home

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