Cucumber Potato Soup
A creamy, refreshing cucumber potato soup with dill and onion, perfect for a light lunch or starter, suitable for both hot and cold serving options.
Ingredients
Instructions
- Cook potatoes in salted water in a very large saucepan until very soft.
- Pour the cooked potatoes and liquid into a sieve placed over a large bowl.
- Force the potatoes through the sieve into the bowl.
- Return the pureed potatoes to the saucepan.
- Stir in the diced cucumber, white pepper, heavy cream or milk, and sliced green onion.
- Simmer gently for about 5 minutes or until the cucumber is tender.
- Add dill, salt, and additional pepper to taste.
- Serve hot or cold.
Nutrition & Diet Analysis (per serving)
405
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).