Dilled Potato and Cucumber Soup
Makes 6 to 7 generous servings.
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It’s good to know that this favorite of so many households is also a favored dish at Maine’s Blaine House. Pickle lovers may disagree, but can there be a better way to honor each summer’s cucumber cropr
1 cup chopped onion
4 cups sliced raw potatoes
3 cups water
1 medium cucumber, peeled and chopped
2 cups milk
1 cup sour cream
2 to 3 tablespoons fresh dill, chopped, or 1-1/2 to 2 teaspoons dried
Salt and freshly ground black pepper to taste
Freshly chopped chives or scallions, for garnish
Place onion, potatoes, and water in a soup kettle or large saucepan and simmer until potatoes are soft. Cool to room temperature. Puree in a blender, gradually adding pieces of cucumber. Blend until very smooth. Return to kettle and whisk in milk, then whisk in sour cream until uniformly blended. Add dill. Chill well. Taste and season with salt and pepper. Serve garnished with chives or scallions.
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