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Cucumber Vichyssoise

2 potatoes, peeled and diced
1 cup white wine
1 cup chicken broth
2 cucumbers, peeled
2 1/2 cups half-and-half
2 teaspoons minced onions
1 teaspoon salt
1/8 teaspoon pepper

1. Cook peeled potatoes in white wine and chicken broth, uncovered, for 15 minutes. Cover and continue cooking the potatoes until tender; set aside covered.
2. Meanwhile, puree peeled cucumbers in a blender and transfer to a large bowl.
3. Puree the potato, broth, and wine mixture. Combine with the cucumber puree. Stir in half-and-half, minced onion, salt, and pepper; stir until smooth. Serve chilled.

Makes 6 servings.