Cucumber and Potato Soup

Creamy cucumber and potato soup, seasoned with dillweed and served hot.

Recipe Ingredients:

4 potatoes, peeled and diced
4 cups water
1 teaspoon salt
1 cucumber, peeled, seeded and diced
1/4 teaspoon white pepper
1 cup heavy cream
1/2 cup milk
1 green onion, chopped
1 teaspoon dillweed

Cooking Directions:

1. In a large saucepot or kettle boil peeled, diced potatoes in water with salt until the potatoes are soft. Pour into a food processor or blender and blend until smooth. Return to the saucepan.
2. Peel cucumber and slice lengthwise. Scoop out the seeds with a spoon and discard. Dice the cucumber and add to the potato mixture in the saucepan with white pepper, cream, milk, finely chopped green onion and dillweed. Simmer gently for about 5 minutes, or until the cucumber is tender.

Makes 4 servings.