Potato and Cucumber Soup
Cool, creamy, and utterly comforting, this Potato and Cucumber Soup is a refreshing twist on classic potato soup recipes. Made with tender potatoes, crisp cucumber, and a fragrant blend of garlic, onion, and fresh dill, this soup strikes the perfect balance between hearty and light. A splash of lemon juice and a touch of heavy cream create a luscious, tangy finish that elevates every spoonful. Whether served warm for a cozy dinner or chilled as a refreshing summer starter, this versatile soup is sure to delight. Easy to prepare in under 45 minutes, it’s a must-try for those seeking a nourishing and flavorful dish. Garnish with cucumber slices and a sprinkle of dill for that Instagram-worthy presentation. Perfect for meal preps, family meals, or entertaining guests!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 medium Cucumber
- 1 medium Onion
- 2 small Garlic cloves
- 4 cups Vegetable broth
- 0.5 cups Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
Instructions
Peel the potatoes and cut them into small cubes.
Peel one of the cucumbers and dice it into small pieces. Leave the other cucumber unpeeled and slice it thinly for garnishing.
Finely chop the onion and garlic.
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the cubed potatoes to the pot and stir for another 2 minutes.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the potatoes are tender.
Add the diced cucumber and cook for an additional 5 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Stir in the heavy cream, salt, black pepper, and fresh dill. Adjust the seasoning to taste.
Stir in the lemon juice for a fresh tangy finish.
Serve the soup warm or chilled in bowls, garnished with the sliced cucumber and an additional sprinkle of fresh dill.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4714 mg | 205% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 35.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5813 mg | 124% | |
*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.
