Cucumber-and-Potato Soup

Ingredients

• 4 pounds large Idaho potatoes, peeled and cut into 1/2-inch dice
• 2 pounds cucumbers, peeled, seeded and diced
• 2 large white onions, peeled and minced
• 2 ½ cups milk
• 1 ½ cups heavy cream
• 1 bunch fresh dill, chopped
• 2 teaspoons salt
• White pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    407 calories; 19 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 9 grams protein; 68 milligrams cholesterol; 648 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Put the potatoes in a large pot, cover with cold water, bring to a boil over high heat, reduce heat to medium and cook until tender, about 10 minutes. Reduce heat to a simmer and add the cucumbers and onion. Simmer for 5 more minutes.
2. Add the milk, cream, dill, salt and white pepper and chill.

15 minutes