Best 3 Potato And Cucumber Soup Recipes
Indulge in a culinary journey with our tantalizing Potato and Cucumber Soup, a symphony of flavors that will delight your taste buds. This refreshing soup is not only bursting with flavor, but also incredibly versatile, as our collection of recipes cater to diverse dietary preferences. Dive into the creamy goodness of our classic Potato and Cucumber Soup, where the harmonious blend of smooth potatoes and crisp cucumbers is elevated with a medley of aromatic herbs and spices. For a vegan delight, try our dairy-free version, which swaps out traditional cream for a luscious combination of coconut milk and cashew cream, delivering a velvety texture and a subtly sweet undertone. If you're seeking a low-carb option, our keto-friendly recipe reimagines this classic soup, using cauliflower and zucchini as ingenious substitutes for potatoes, resulting in a satisfying and nutritious meal. And for those with gluten sensitivities, our gluten-free variation ensures you can relish this culinary gem without compromising on taste. Join us on this culinary adventure as we explore the diverse flavors of Potato and Cucumber Soup, tailored to suit every palate and dietary need.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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:
- To make your soup extra creamy, use a food processor or blender to puree it until smooth.
- If you don't have any fresh dill on hand, you can use 1 teaspoon of dried dill weed instead.
- For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the sour cream.
- Serve this soup with a side of crusty bread or crackers for a complete meal.
- Garnish your soup with a sprinkle of chopped fresh dill or chives for an extra pop of flavor.
Conclusion:
With its simple ingredients and easy-to-follow instructions, this potato and cucumber soup is a perfect choice for a quick and healthy meal. Whether you're looking for a light lunch or a comforting dinner, this soup is sure to hit the spot. So next time you're looking for a new soup recipe to try, give this one a try – you won't be disappointed!
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