Potato Soup With Cucumber(Feine Kartoffelsuppe Mit Gurken; Makes 6 Servings)
A delicate, creamy potato soup with fresh cucumber and dill, offering a refreshing twist perfect for light lunches or summer dinners for six.
Ingredients
Instructions
- Peel the cucumbers and slice them lengthwise into halves.
- Scoop out the seeds and cut the cucumbers into 1/4-inch dice; set aside.
- In a heavy 4-quart saucepan, bring the potatoes and water to a boil over high heat.
- Reduce the heat to moderate.
- Add the salt and pepper and cook, uncovered, until the potatoes are soft and can be mashed easily against the sides of the pan.
- Pour the potatoes and cooking liquid into a sieve set over a bowl.
- Force the mixture through the sieve with a large spoon, avoiding a blender to keep the texture light.
- Return the potatoes and liquid to the saucepan.
- Stir in the heavy cream, milk, grated onion, and diced cucumbers.
- Simmer over low heat for about 5 minutes or until the cucumber is tender but still firm.
- Add the chopped dill and taste for seasoning.
- Serve hot.
Tips & Substitutions
For a lighter version, you can substitute half of the heavy cream with Greek yogurt. If you prefer a thicker soup, you can blend a portion of the potatoes before adding the cucumbers. Fresh herbs like chives or parsley can also be used instead of dill for a different flavor profile. This soup is versatile and can be served warm or chilled, making it suitable for various occasions.
Serving Suggestions
Serve this potato soup with a sprinkle of extra dill on top for an appealing presentation. It pairs beautifully with an Apple Cheese Snack or a slice of crusty bread for a complete meal. For a refreshing contrast, consider a side of Pistachio-Coconut Surprise Salad to complement the creamy texture of the soup.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of milk or water to restore the desired consistency. Avoid microwaving for best texture, as it can change the creaminess and may separate.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Soup With Cucumber(Feine Kartoffelsuppe Mit Gurken; Makes 6 Servings) contains roughly 594 calories, with 14g protein, 57g carbohydrates, and 40g fat. It is an excellent source of iron (115% of the Daily Value), calcium (64% of the Daily Value), and vitamin A (52% of the Daily Value). Note that it is relatively high in sodium, at 1092mg per serving (47% 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 use different types of potatoes for this soup?
Yes, you can use different types of potatoes, but starchy varieties like Russets or Yukon Golds work best for a creamy texture. Waxy potatoes may result in a different consistency, so adjust cooking times accordingly if using those.
Is it possible to make this soup vegan?
Absolutely! You can replace the heavy cream and milk with coconut milk or a plant-based cream alternative. Use vegetable broth instead of water for added flavor. The cucumbers and herbs will still provide freshness and taste.
How can I add more flavor to the soup?
To enhance the flavor, consider sautéing garlic or leeks with the onions before adding the potatoes. You can also incorporate a dash of lemon juice or zest at the end to brighten the soup, or even a pinch of smoked paprika for a subtle smokiness.
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).