Recipe from Kate Logan
Potato Soup with Cucumber
Cooking time: 25 min
Servings 4
We suggest making one of the famous, everyday potato soups with cucumber. The soup is quite light and refreshing due to just the cucumber. This recipe is one of the easiest options for cooking potato soup. The soup can be served hot, and in the summertime cold.


  • Water
    64 fl.oz.
  • Potatoes
    20 pcs.
  • Milk or cream
    12 fl.oz.
  • Sour cream
    12 tbsp.
  • Dill
    to taste
  • Salt,pepper,spices
    to taste
  • Cucumber
    4 pcs.

Nutrition facts per serving

  • Calories

    103 kcal

  • Protein

    3 g

  • Fat

    7 g

  • Carbohydrates

    5 g


  • Put the diced potatoes into boiling water, reduce the heat, and cook until tender.

  • Drain the broth from the potatoes temporarily, mash the potatoes, and then cover with the broth (puree should be of medium consistency.). Add milk and sour cream to the potatoes, and add a bit of salt and pepper.

  • Cut the cucumbers into cubes. If the skin is hard, remove it. Add the cucumbers to the soup, and cook over low heat for about 5-7 minutes, until the cucumbers become soft.

  • Sprinkle the soup with greens and serve. The soup is delicious both hot and warm.


  • The fatter you choose the cream and sour cream, the thicker the soup will be. If you like lighter foods, use low-fat ingredients.

  • When buying a cucumber, pay attention to its appearance: too many sharp bumps on the surface of the cucumber can be a sign of excessive use of chemicals by the producer.

  • If you are using yellow cucumbers, keep in mind that yellow cucumbers must be soaked in water before eating or pickling because of their bitter taste.

Bon Appetit!

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