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