Potato Soup with Cucumber
Discover the creamy comfort of Potato Soup with Cucumber, a delightful twist on a classic recipe that combines hearty potatoes with the refreshing crunch of cucumber. Perfect for a light lunch or a cozy dinner, this soup is made with a flavorful base of sautéed onions and garlic, blended with tender potatoes and a touch of heavy cream for velvety richness. The surprising addition of cucumber, added both as a garnish and to the soup itself, lends a unique, subtly fresh flavor that beautifully balances the creamy texture. This one-pot recipe is ready in just 45 minutes and is elevated further with a sprinkle of fresh dill for a fragrant, herbaceous finish. Whether you're seeking a vegetarian option or a crowd-pleasing starter, this potato-cucumber soup is sure to impress!
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Recipe Information
Ingredients
- 4 medium (about 600g) Potatoes
- 1 medium (about 300g) Cucumber
- 1 small (about 100g) Onion
- 2 cloves Garlic
- 4 cups (960ml) Vegetable Broth
- 0.5 cups (120ml) Heavy Cream
- 2 tablespoons Olive Oil
- 1 teaspoons (to taste) Salt
- 0.5 teaspoons (to taste) Black Pepper
- 2 tablespoons (chopped, optional) Fresh Dill
Instructions
Peel and dice the potatoes into bite-sized pieces. Peel the cucumber, remove seeds if it’s particularly watery, and dice into small pieces. Finely chop the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent and fragrant, about 3-4 minutes.
Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook the potatoes until tender, about 15-20 minutes.
While the potatoes are cooking, set aside half of the diced cucumber to use as a garnish. Add the remaining diced cucumber to the pot during the last 5 minutes of cooking.
Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth before returning it to the pot.
Stir in the heavy cream, and season with salt and black pepper to taste. Let the soup simmer on low heat for another 5 minutes to meld the flavors.
Ladle the soup into bowls and garnish with the reserved diced cucumber and fresh dill, if using. Serve hot and enjoy!
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 11811 mg | 514% | |
| Total Carbohydrate | 768.6 g | 279% | |
| Dietary Fiber | 102.4 g | 366% | |
| Total Sugars | 95.3 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 20424 mg | 435% | |
*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.
