Potato Cucumber Soup

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  • 3 cups cold water
  • 6 medium potatoes (about 2 pounds), peeled and cubed
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 teaspoon grated onion
  • 1 large or 2 medium cucumbers, peeled, seeded and diced
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dill weed


  1. In a large saucepan, bring water, potatoes, salt and pepper to a boil.
  2. Reduce heat to simmer.
  3. Cook, uncovered, until potatoes are tender.
  4. Cool. Puree in a blender until smooth.
  5. Return to the saucepan.
  6. Stir in the cream, milk, onion and cucumber.
  7. Add additional milk if soup is too thick.
  8. Cook and stir over low heat for 5 minutes.
  9. Season with dill.

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