Potato And Cucumber Soup Recipe

Name: Potato And Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 lb potato, peeled and diced; 2 cups chicken broth; 1 1/2 cups water; 1 lb cucumber, peeled, seeded and chopped; 1/4 cup heavy cream; 1 ear of corn, husked; 1/2 cup fresh parsley, chopped; salt & freshly ground black pepper

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped
1 lb potato, peeled and diced
2 cups chicken broth
1 1/2 cups water
1 lb cucumber, peeled, seeded and chopped
1/4 cup heavy cream
1 ear of corn, husked
1/2 cup fresh parsley, chopped
salt & freshly ground black pepper

1
In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
2
Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
3
Working in batches, puree potato mixture with cucumbers and return to pot.
4
Stir in cream.
5
Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
6
Scrape corn from cob and add to soup.
7
Stir in parsley, salt and pepper.
8
If desired, chill soup in refrigerator before serving.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 1 lb potato, peeled and diced, 2 cups chicken broth, and more.

Yes, Potato And Cucumber Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Cucumber Soup

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