Potato Soup with Cucumber

Discover the creamy comfort of Potato Soup with Cucumber, a delightful twist on a classic recipe that combines hearty potatoes with the refreshing crunch of cucumber. Perfect for a light lunch or a cozy dinner, this soup is made with a flavorful base of sautéed onions and garlic, blended with tender potatoes and a touch of heavy cream for velvety richness. The surprising addition of cucumber, added both as a garnish and to the soup itself, lends a unique, subtly fresh flavor that beautifully balances the creamy texture. This one-pot recipe is ready in just 45 minutes and is elevated further with a sprinkle of fresh dill for a fragrant, herbaceous finish. Whether you're seeking a vegetarian option or a crowd-pleasing starter, this potato-cucumber soup is sure to impress!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium (about 600g) Potatoes
• 1 medium (about 300g) Cucumber
• 1 small (about 100g) Onion
• 2 cloves Garlic
• 4 cups (960ml) Vegetable Broth
• 0.5 cups (120ml) Heavy Cream
• 2 tablespoons Olive Oil
• 1 teaspoons (to taste) Salt
• 0.5 teaspoons (to taste) Black Pepper
• 2 tablespoons (chopped, optional) Fresh Dill

Directions

Step 1

Peel and dice the potatoes into bite-sized pieces. Peel the cucumber, remove seeds if it’s particularly watery, and dice into small pieces. Finely chop the onion and mince the garlic.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant, about 3-4 minutes.

Step 3

Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook the potatoes until tender, about 15-20 minutes.

Step 4

While the potatoes are cooking, set aside half of the diced cucumber to use as a garnish. Add the remaining diced cucumber to the pot during the last 5 minutes of cooking.

Step 5

Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth before returning it to the pot.

Step 6

Stir in the heavy cream, and season with salt and black pepper to taste. Let the soup simmer on low heat for another 5 minutes to meld the flavors.

Step 7

Ladle the soup into bowls and garnish with the reserved diced cucumber and fresh dill, if using. Serve hot and enjoy!

Nutrition Facts

Serving size	(6744.8g)

Amount per serving	% Daily Value*
Calories	4245.2

Total Fat 85.1g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 14.5g
Cholesterol 60mg	0%
Sodium 11810.7mg	0%
Total Carbohydrate 768.6g	0%
Dietary Fiber 102.4g	0%
Total Sugars 95.3g
Protein 132.4g	0%

Vitamin D 0IU	0%
Calcium 991.3mg	0%
Iron 46.3mg	0%
Potassium 20424.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.5%

Protein: 12.1%

Carbs: 70.4%