Potato-Cucumber Soup
Source of Recipe
Nancy Bateman
List of Ingredients
- 2 T. butter
- 1/4 C. chopped onion
- 2 T. flour
- 2 C. water
- 1 1/2 C. sliced, peeled potatoes
- 1/2 tsp. dill weed
- dash pepper
- 1 C. half-and -half
Instructions
- In large saucepan melt butter. Saute onion until tender. Stir in flour and heat until bubbly. Stir until smooth. Stir in potatoes, cucumbers, dill weed and pepper. Bring to a boil. Reduce heat. Cover and simmer about 15 to 20 minutes or until vegetables are tender.
- Puree mixture in food processor or blender.
- Return mixture to saucepan and add half-and-half. Heat gently, stirring frequently. Do not boil.
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