Best 5 Cucumber Potato Soup Recipes
Indulge in a culinary symphony with our delectable cucumber potato soup, a soothing and refreshing dish that tantalizes your taste buds. This soup is a harmonious blend of crisp cucumbers, earthy potatoes, and aromatic herbs, simmered in a creamy and flavorful broth. Experience the perfect balance of textures and flavors in every spoonful, as the coolness of the cucumbers complements the heartiness of the potatoes. Served chilled or warm, this versatile soup is a delightful addition to any meal, whether as a light lunch, a refreshing appetizer, or a comforting dinner. Prepare to be captivated by its simplicity and elegance, as this cucumber potato soup promises a culinary journey that will leave you craving for more.
Dive into a collection of culinary creations that showcase the versatility of cucumber potato soup. From the classic chilled soup, perfect for hot summer days, to the creamy roasted version that offers a comforting warmth, each recipe brings a unique twist to this timeless dish. Explore variations that incorporate zesty herbs like dill and mint, or tantalize your palate with a spicy kick from chili peppers. Whether you prefer a vegan or gluten-free option, our diverse selection of recipes caters to all dietary preferences. Discover the perfect cucumber potato soup recipe that suits your taste and dietary needs, and embark on a culinary adventure that will transform your mealtimes.
CUCUMBER POTATO SOUP
Served hot or cold, this soup never fails to delight the taste buds! It's simple to make, has a nice dill flavor and is a great way to use a few potatoes and a garden cucumber. It's one of my favorites. -Robert Breno Strongsville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 631mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
CHILLED CUCUMBER AND POTATO SOUP WITH DILL
This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.
Provided by Martha Stewart
Time 2h40m
Yield Makes 5 1/2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
- Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
- Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.
Nutrition Facts : Calories 122 g, Cholesterol 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 113 g
POTATO AND CUCUMBER SOUP
This is a summery soup that can be served either hot or cold. Posted for safe-keeping and adapted from "Everyday with Rachael Ray", August 2009.
Provided by threeovens
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
- Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
- Working in batches, puree potato mixture with cucumbers and return to pot.
- Stir in cream.
- Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
- Scrape corn from cob and add to soup.
- Stir in parsley, salt and pepper.
- If desired, chill soup in refrigerator before serving.
POTATO CUCUMBER SOUP
During the Depression we could buy a wheat sack full of fresh vegetables for 50¢. It was a "you-dig", "you-sack" arrangement. My mother took advantage of this annual food windfall and had a variety of recipes to accommodate it. One of our family favorites was this soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 quarts.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water, potatoes, salt and pepper to a boil. Reduce heat to simmer. Cook, uncovered, until potatoes are tender. Cool. , Puree in a blender until smooth. Return to the saucepan. Stir in the cream, milk, onion and cucumber. Add additional milk if soup is too thick. Cook and stir over low heat for 5 minutes. Season with dill.
Nutrition Facts :
GURKEN UND KARTOFFELSUPPE (CUCUMBER AND POTATO SOUP)
Make and share this Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) recipe from Food.com.
Provided by Julesong
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumber and slice it lengthwise.
- Scoop out seeds with a spoon and discard.
- Dice cucumber.
- In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft.
- Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl.
- Force potatoes through.
- Return to the saucepan.
- Stir in pepper, cream, milk, grated onion and the cucumber.
- Simmer gently about 5 minutes or until the cucumber is tender.
- Add dill and season to taste.
- Serve hot.
Tips:
- Choose the Right Potatoes: Russet potatoes are a popular choice for soups, as they break down easily and create a creamy texture. Yukon Gold and red potatoes are also good options, as they hold their shape well and have a slightly sweet flavor.
- Prep Your Vegetables Properly: Dice the potatoes and cucumber into small, even pieces to ensure they cook evenly. Peel and mince the garlic and onion for maximum flavor.
- Use Fresh Herbs and Spices: Fresh herbs like dill, parsley, and chives add a burst of flavor to the soup. Ground cumin and black pepper also complement the flavors well.
- Don't Overcook the Vegetables: Overcooked vegetables can lose their texture and nutrients. Cook the potatoes and cucumber until they are tender but still slightly firm.
- Garnish Wisely: A sprinkle of fresh herbs, a dollop of sour cream, or a drizzle of olive oil can enhance the soup's appearance and flavor.
Conclusion:
Cucumber potato soup is a delightful and refreshing soup that combines the cooling, refreshing flavor of cucumbers with the hearty warmth of potatoes. With its creamy texture, bright flavors, and versatility, this soup is a perfect choice for a light lunch, a refreshing summer meal, or a comforting dinner. Whether you serve it hot or cold, garnished with fresh herbs or a dollop of sour cream, this soup is sure to please everyone at the table. So, gather your ingredients, follow these tips, and enjoy the deliciousness of cucumber potato soup!
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