Cucumber & Potato Soup
Submitted by cm650
Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of soup that German grandmothers have been making for generations, and for good reason.
Potatoes get boiled until soft, then pressed through a sieve or food mill into a velvety base. Diced cucumber, heavy cream, milk, grated onion, and a hit of white pepper simmer together briefly until the cucumber just turns tender.
A finishing touch of dill ties it all together.
It’s simple, warming, and the kind of bowl you crave when the weather turns cold.
Pro Tips
- Scoop out and discard the cucumber seeds before dicing; they add water and bitterness
- Press the potatoes through a sieve rather than blending for a smoother, more traditional texture without becoming gluey
- Use fresh dill if you have it (about a tablespoon) for a brighter, more fragrant finish
- Serve hot, but this soup also works beautifully chilled in summer
Ingredients
Directions
Peel the cucumber and slice it lengthwise.
Scoop out seeds with a sponn and discard.
Dice cucumber.
In a heavy 2½-quart saucepan boil potatoes in salted water until the potatoes are very soft.
Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl.
Force potatoes through. Return to the saucepan.
Stir in pepper, cream, milk, grated onion and the cucumber.
Simmer gently about 5 minutes or until the cucumber is tender.
Add dill and season to taste.
Serve hot.
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