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    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


    1. 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.
    2. Puree mixture in food processor or blender.
    3. Return mixture to saucepan and add half-and-half. Heat gently, stirring frequently. Do not boil.




 

 

 


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