Cucumber potato soup
2 tbsp. butter
1 med. garlic clove, minced
1/2 tsp. dried dill weed
3 cups peeled & diced potatoes
1/4 tsp. salt
3/4 cup light cream (optional)
1 med. onion, finely chopped
3 cups chicken broth
1/4 tsp. white pepper
2 large cucumbers, peeled, deseeded, and diced finely.
In a medium saucepan, melt butter over med. heat.
Add onion and garlic and cook, stirring frequently for about 5 minutes or until onion is tender.
Add broth, dillweed, pepper, potatoes and salt.
Bring to a boil, cover & simmer for 10 to 12 minutes.
Add cucumber when potatoes are half cooked.
When cooked, puree in a blender (a bit at a time).
Put back on stove and add cream.
Heat again but NOT boil.