Best 5 Potato Cucumber Soup Recipes
Are you looking for a healthy and refreshing soup recipe for your next meal? If so, then you must try potato cucumber soup! This soup is incredibly simple to make and is packed with flavor. It is also a great way to use up leftover vegetables. The combination of potatoes, cucumbers, and yogurt creates a creamy, flavorful soup that is perfect for a light lunch or dinner. So, gather your ingredients and let's get started!
Here are our top 5 tried and tested recipes!
CUCUMBER POTATO SOUP
Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
CHILLED CUCUMBER AND POTATO SOUP WITH DILL
This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.
Provided by Martha Stewart
Time 2h40m
Yield Makes 5 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
- Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
- Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.
Nutrition Facts : Calories 122 g, Cholesterol 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 113 g
POTATO AND CUCUMBER SOUP
This is a summery soup that can be served either hot or cold. Posted for safe-keeping and adapted from "Everyday with Rachael Ray", August 2009.
Provided by threeovens
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
- Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
- Working in batches, puree potato mixture with cucumbers and return to pot.
- Stir in cream.
- Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
- Scrape corn from cob and add to soup.
- Stir in parsley, salt and pepper.
- If desired, chill soup in refrigerator before serving.
POTATO CUCUMBER SOUP
During the Depression we could buy a wheat sack full of fresh vegetables for 50ยข. It was a "you-dig", "you-sack" arrangement. My mother took advantage of this annual food windfall and had a variety of recipes to accommodate it. One of our family favorites was this soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water, potatoes, salt and pepper to a boil. Reduce heat to simmer. Cook, uncovered, until potatoes are tender. Cool. , Puree in a blender until smooth. Return to the saucepan. Stir in the cream, milk, onion and cucumber. Add additional milk if soup is too thick. Cook and stir over low heat for 5 minutes. Season with dill.
Nutrition Facts :
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)
Make and share this Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) recipe from Food.com.
Provided by Julesong
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumber and slice it lengthwise.
- Scoop out seeds with a spoon and discard.
- Dice cucumber.
- In a heavy 2 1/2-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.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, are ideal for this soup as they hold their shape well and won't disintegrate.
- Don't overcook the potatoes: Cook the potatoes just until they are tender but still hold their shape. Overcooking will make them mushy.
- Use a good quality broth: The broth is the base of the soup, so use a good quality broth that is flavorful and has a rich taste.
- Add the cucumbers at the end: Cucumbers are delicate and will lose their flavor if they are cooked for too long. Add them to the soup at the very end, just before serving.
- Season to taste: Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup is flavorful and well-balanced.
Conclusion:
Potato cucumber soup is a refreshing and flavorful soup, perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Experiment with different herbs and spices, or add your favorite vegetables. No matter how you make it, potato cucumber soup is a delicious and healthy way to cool down on a hot day.
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