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.
Tips & Substitutions
For a creamier texture, consider using all heavy cream instead of mixing with milk. You can also substitute the cucumber with zucchini for a slightly different flavor. If you're short on time, use pre-peeled and diced potatoes. To enhance the flavor, add a squeeze of lemon juice just before serving. This soup can be enjoyed chilled or hot, making it versatile for any season.
Serving Suggestions
This Cucumber Potato Soup pairs beautifully with crusty bread or a fresh salad for a light meal. Consider serving it alongside Finnish Pulla Bread for a delightful contrast. Garnish with extra green onions or dill for an appealing presentation. For a refreshing summer dish, serve it chilled with a drizzle of olive oil and a sprinkle of fresh herbs.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently to prevent scorching. If the soup thickens too much, add a splash of water or milk to reach your desired consistency. Avoid reheating in the microwave to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Potato Soup contains roughly 990 calories, with 14g protein, 92g carbohydrates, and 65g fat. It is an excellent source of vitamin A (68% of the Daily Value), vitamin C (65% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of calcium and vitamin D. Note that it is relatively high in sodium, at 550mg per serving (24% of the Daily Value).
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).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup up to the point of adding the dill and seasonings. Allow it to cool, then store it in the refrigerator. When ready to serve, reheat gently and add the dill, adjusting seasoning to taste.
What can I use instead of heavy cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or even a non-dairy milk like almond or coconut milk. However, keep in mind that this may alter the flavor and creaminess of the soup.
Is this soup suitable for vegetarians?
Yes, this Cucumber Potato Soup is vegetarian-friendly as it contains no meat products. Just be sure to check your choice of milk or cream if you're adhering to a strict vegetarian diet.
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).