Directions:
- 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. Yield: 2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.07 Kcal (695 kJ) | ||
| Calories from fat | 49.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 7% | |
| Sodium | 519.8mg | 22% | |
| Potassium | 511.61mg | 11% | |
| Total Carbs | 25.75g | 9% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 4g | 8% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.39 Kcal (232 kJ) | ||
| Calories from fat | 16.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 9% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 7% | |
| Sodium | 173.38mg | 22% | |
| Potassium | 170.64mg | 11% | |
| Total Carbs | 8.59g | 9% | |
| Sugars | 2.2g | 26% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 1.3mg | 7% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.4mg | 6% | |
| Calcium | 32.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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