Gurken Und Kartoffelsuppe Cucumber and Potato Soup
Dive into the comforting flavors of Gurken Und Kartoffelsuppe, a hearty German-inspired cucumber and potato soup that's perfect for any season. This velvety soup combines the earthiness of tender potatoes with the refreshing, subtle sweetness of cucumber, all brought together with a rich vegetable broth and a swirl of heavy cream. Aromatic onions, garlic, and a hint of nutmeg enhance the depth of flavor, while a splash of lemon juice adds a bright, tangy finish. Topped with fresh dill and optional cucumber slices for garnish, this dish is both visually stunning and deliciously satisfying. Ready in just 45 minutes, this creamy, soul-warming soup is ideal for weeknight dinners or a cozy addition to your next family gathering. Perfect for those searching for unique soup recipes, German-inspired cuisine, or a creative take on comforting bowls, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 300 grams Cucumber
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 units Garlic clove
- 1 liter Vegetable broth
- 150 milliliters Heavy cream
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Lemon juice
Instructions
Peel and dice the potatoes into small cubes for even cooking.
Peel the cucumber, remove the seeds with a spoon, and dice it into small pieces. Reserve a few slices for garnish if desired.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, melt the unsalted butter over medium heat.
Add the chopped onion and garlic to the pot and sauté until translucent and fragrant, about 3-4 minutes.
Add the diced potatoes to the pot and stir to coat with the butter and aromatics.
Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Stir in the diced cucumber, salt, black pepper, and ground nutmeg. Simmer for another 5 minutes.
Using an immersion blender (or transferring the soup to a stand blender in batches), blend the soup until smooth and creamy.
Return the soup to the pot and stir in the heavy cream and lemon juice. Warm gently over low heat without boiling.
Taste and adjust seasoning as needed, adding more salt or pepper to taste.
Serve hot, garnished with fresh dill and optional cucumber slices or a drizzle of cream.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 4842 mg | 210% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 30.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5146 mg | 109% | |
*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.
