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    You are in: Home / Recipes / Potato and Cucumber Soup Recipe
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    Potato and Cucumber Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    threeovens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, heat oil over medium heat and cook onions until they begin to soften, about 5 minutes.
    2. 2
      Add potatoes, chicken broth, and water; cover and simmer until potatoes are tender, about 15 minutes.
    3. 3
      Working in batches, puree potato mixture with cucumbers and return to pot.
    4. 4
      Stir in cream.
    5. 5
      Meanwhile, heat a heavy skillet over medium high heat, and add the corn and cook until golden.
    6. 6
      Scrape corn from cob and add to soup.
    7. 7
      Stir in parsley, salt and pepper.
    8. 8
      If desired, chill soup in refrigerator before serving.

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    Ratings & Reviews:

    • on September 02, 2009

      45

      A very tasty soup. I followed the recipe as written, but I used 4 cups of my own turkey stock instead of the chicken stock and water. My turkey stock isn't very strong, so I was pretty generous with the salt. A good way to use up cucumbers!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato and Cucumber Soup

    Serving Size: 1 (517 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 238.5
     
    Calories from Fat 91
    38%
    Total Fat 10.1 g
    15%
    Saturated Fat 4.1 g
    20%
    Cholesterol 20.3 mg
    6%
    Sodium 406.5 mg
    16%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.1 g
    20%
    Protein 6.9 g
    13%

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